A rich little cookie to serve with ice cream or a fruit compote.
6tablespoons plus 2teaspoonsunsalted butter, at room temperature
1cupwalnuts, lightly toasted, finely ground
Preheat the oven to 325°F. Line 2 baking sheets with baker’s parchment. Beat the butter, granulated sugar, vanilla, and salt in a mixer bowl until light and fluffy. Mix in the nuts, then add the flour and mix until blended.
Spoon the batter into a pastry bag fitted with a large plain tip. Pipe domes of batter, 1inch in diameter, about 1inch apart on the parchment. Bake until lightly browned and dry, 8 to 10 minutes. Let cool on a wire rack. Dust with confectioner’s sugar when cool.