Adapted from Bon Appétit, December 2000.
This is a great shortbread-style nut cookie for the holidays. Half of the cookies are rolled in a granulated sugar mixture and the other half are sprinkled with a powdered sugar mixture. Two looks for one tasty cookie!
1½ cups granulated sugar
2½ teaspoons ground Cardamom Seed
1½ cups powdered sugar
1 cup (2 sticks) unsalted butter, room temperature
2 teaspoons Nielsen Massey Vanilla Extract
1 teaspoon Orange or Lemon Zest (fresh or dried)
¼ teaspoon salt
2 cups all purpose flour
1½ cups walnuts, toasted, finely chopped
Mix 1 cup granulated sugar and ½ teaspoon cardamom in large bowl. Mix all of the powdered sugar and ½ teaspoon cardamom in medium bowl. Set mixtures aside.
Combine remaining ½ cup granulated sugar, 1 ½ teaspoons cardamom, butter, vanilla extract, zest and salt in large mixer bowl. Beat at medium-high speed until well blended. Add flour and chopped nuts. Beat until smooth dough forms, scraping down sides of bowl occasionally. Gather dough into a ball and wrap in plastic wrap or wax paper. Chill 1 hour.
Preheat oven to 350°F. Using hands and 1 tablespoon dough for each cookie, roll into 48 balls and place on baking sheets about 1-1½ inches apart. Bake until golden, about 25 minutes. Let cool 5 minutes on sheets.
Coat half the cookies in the granulated sugar mixture while still warm. Let the other half cool completely, then sift powdered sugar mixture over.
Can be made several days ahead. Store in airtight container