Toast the nuts. Preheat the oven to 325°F (163°C). Spread the nuts on a foil-lined cookie sheet and bake them for 5 to 7 minutes or until fragrant. Allow to cool, then finely chop.

Combine all of the dry ingredients, and mix with a whisk to evenly distribute them. Set aside.

Ensure that the butter has had time to come to room temperature. Cut it into chunks and place it in the bowl of a stand mixer. Cream the butter until it is slightly fluffy (about 3 minutes on medium speed)

Add the powdered sugar to the butter and cream for about 5 minutes on medium speed, scraping the sides of the bowl at least twice during this process.

Add the dry ingredients to the butter mixture in two additions. Mix on low speed until just incorporated. When there are still a few floury streaks in the batter, add the chopped nuts and mix until they are evenly incorporated. The dough will be quite thick.

Place two sheets of plastic wrap on the counter. Separate the dough into two equal portions, making log shapes. Wrap the logs tightly and form them so they have about a 1.5 inch (~4 cm) diameter.

Use stiff paper or a paper towel tube cut lengthwise to form a supportive structure for the dough logs. This is to help the dough keep a cylindrical shape in the fridge.

Refrigerate the dough for at least 1 hour, but overnight is fine.

Preheat the oven to 325°F (163°C).

Unwrap the dough, and use a ruler to make marks every half inch (13 mm). Use a sharp knife to cut cookie rounds at these intervals. Place these rounds onto parchment paper-lined cookie sheets.

Bake the cookies in the preheated oven for 20 minutes. Rotate the cookie sheets halfway through baking.

While the cookies are still warm, toss them into powdered sugar and place them into a wire rack to cool. Be very gentle when handling the cookies while they are still warm. I chose to coat about half of my batch of cookies with powdered sugar.

After the cookies have cooled completely, toss the powdered sugar-coated cookies in powdered sugar again for optimal coverage.

Store in a sealed container at room temperature for up to 7 days.

Notes: 🍪 The dough can be frozen for up to three months. If frozen, you can slice and bake whatever small number of cookies that you need. 🍪. If you don’t like the slice and bake method, you can roll 1 inch balls of dough and flatten them gently onto the parchment paper with the bottom of a glass. This will give your cookies a more rustic look.