This recipe, from Amanda Hesser, co-founder of Food52.com, appeared in our 2012 Cookie Advent Calendar. Amanda says: "This is a pretty common cookie recipe—my mother made them with walnuts, and when she had them, black walnuts, which were insanely good. They last for months and are hard to screw up—the two prerequisites for holiday cookies."
- 1 cup confectioners' sugar, plus more for dredging
- 16 tbsp. unsalted butter, softened
- 1 tbsp. vanilla extract
- 2 cups flour
- 1⁄2 tsp. kosher salt
- 1 1⁄4 cups finely chopped toasted walnuts, preferably black walnuts