2 sticks (1 cup) salted butter, softened
1 cup granulated sugar
1/3 cup unsweetened cocoa powder
1 teaspoon vanilla extract
pinch of salt
1 cup walnuts, toasted and finely ground
2 1/4 cups all-purpose flour
1 cup powdered sugar
1/4 teaspoon vanilla extract
1-2 tablespoons milk
Step 1: In a large bowl, beat butter with an electric mixer set on medium-high for 30 seconds.
Step 2: Add sugar, cocoa powder, vanilla extract, and a pinch of salt. Beat until combined.
Step 3: Beat in ground nuts.
Step 4: Beat in as much flour as you can with the electric mixer, then stir in remaining flour with spoon.
Step 5: Shape dough into a 2-inch-diameter log. Wrap in plastic wrap and refrigerate for 4-24 hours or until firm enough to slice.
Step 6: Preheat oven to 350 degrees F.
Step 7: Lightly grease cookie sheets.
Step 8: Cut log into 1/4-inch slices. Place slices 1 inch apart on prepared cookie sheets.
Step 9: Bake for 8-10 minutes or until cookies look dry. Transfer cookies to cooling surface.
Step 1: In a small bowl, stir together 1 cup powdered sugar, 1/4 teaspoon vanilla extract, and enough milk (1-2 tablespoons) to make drizzling consistency.
Step 2: Drizzle each cookie with icing, let dry.
Makes 40 cookies.
For more information on baking procedures and hardware used in this recipe see our Baking Tips section.