Instructions

1. Brown Butter:
2. Melt 2 sticks butter in a small skillet over medium heat. Cook, stirring often with a rubber spatula, until butter foams, starts to smell nutty, and the milk solids—the sandy bits at the bottom of the pan underneath the liquid butter—are turning golden brown, 6–8 minutes. Don’t walk away; the butter can go from perfectly golden to burnt very quickly! Once butter is golden, immediately pour it into a large heatproof bowl (it will keep cooking if you leave it in the pan) and chill about 30 minutes
3. Finely chop 1 cup walnuts.
4. Add ½ tsp. salt and ½ cup powdered sugar to bowl, beat until mixture is lightened in color and very fluffy, about 3 minutes.
5. Scrape down sides of the bowl with rubber spatula. Add 2 cups flour and beat on low speed until dough is thick and smooth.
6. Using rubber spatula, fold chopped nuts and 1 tsp. vanilla into batter, scraping bottom and sides of bowl, until incorporated.
7. Cover bowl with plastic and chill dough until firm, about 1 hour.
8. Place a rack in middle of oven; preheat to 325°. Line a rimmed baking sheet with parchment paper. (You can used a greased pan if you're out of parchment).
9. Roll dough into 1" balls and arrange on prepared pan, place 1" apart.
10. Bake cookies, rotating pan halfway through, until firm and beginning to look dry but haven’t taken on any color, 20–22 minutes. Let cookies cool on sheet until they're just cool enough to handle but still warm.
11. Sift remaining 1 cup powdered sugar into a large bowl. Toss warm cookies in powdered sugar. Transfer cookies to a wire rack and let cool completely. Toss one more time in powdered sugar.

• Recipe Type : Cookies & Bars