Toast the nuts in a dry skillet, stirring often, for 5 minutes or until fragrant.

Let them cool and put them in a quart size freezer bag. Use a rolling pin to crush them into a powder.

Beat ¾ cup powdered sugar with the butter using a paddle attachment and stand mixer.

When the sugar is absorbed into the butter add the vanilla and beat for 30 seconds more.

Add the flour and salt on a low speed and mix until you have a dough.

Mix in the nuts on a low speed.

Put the dough on a piece of plastic wrap, then flatten into a 1-inch thick disk shape.

Refrigerate for an hour or until the dough is firm.

Preheat the oven to 350°F and line a pair of baking sheets with parchment paper.

Shape the refrigerated cookie dough into 1-inch dough balls and roll them in the remaining powdered sugar to coat.

Arrange them on the baking sheets and bake for 17 to 19 minutes or until slightly golden on top.

Let them cool for 10 minutes on the baking sheet and then roll them again in powdered sugar and let them cool completely on a wire rack.