Like most of the pastry in Nice, these sinfully rich cookies are made with walnuts. But pecans may be used instead if necessary. Make them small—the size of a walnut.
Preheat the oven to 300°. If you use a blender to chop the walnuts, chop only a little at a time to prevent turning the nuts into butter. Cream the butter and stir in the sugar. Add the vanilla, nuts, and flour. (All this can be done in the Cuisinart food processor in a few seconds.)
Butter two baking sheets and dot with teaspoonfuls of dough, (about two-thirds of a teaspoon) spacing them 2 inches apart. Bake for 20 to 30 minutes. When the cookies begin to turn pale brown, they’re done. Remove from the oven, and with a spatula, lift the cookies carefully onto a plate, table, or tray to cool. Sprinkle at once with granulated sugar. When cool, sprinkle with confectioners’ sugar.
© 1990 Mireille Johnston estate. All rights reserved.