Kir Rodriguez's Cashew Polvorones

Ingredients

• 0.5 cup cashew pieces or any other nut)
• 40 servings powdered sugar for finishing
• 1.8 cups flour all-purpose
• 0.8 cup granulated sugar divided
• 1 teaspoon ground cardamom 
• 0.5 teaspoon salt 
• 8 ounces butter unsalted softened (2 sticks)
• 0.5 teaspoon vanilla extract pure

Equipment

• food processor
• bowl
• frying pan
• baking paper
• oven
• stand mixer
• baking spatula

Directions

1. Preheat the oven to 300°F. Line two half-sheet pans with parchment paper.
2. Spread the cashews in a single layer on one of the prepared pans.
3. Bake for 6 to 8 minutes, or until the nuts are slightly browned and fragrant. Cool completely on the pan. Grind the cooled nuts with approximately one-third of the sugar in a food processor. Set the prepared pan aside until it is time to bake the cookies.
4. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter, salt, and the remaining sugar until very light and fluffy.
5. Add the vanilla and cardamom.
6. Add the ground cashews and flour, and mix well until the dough gathers into a ball. With a silicone spatula, scrape the bowl several times to ensure thorough mixing.
7. Roll the dough by hand into small balls, approximately 1 inch in diameter, and place on the prepared pans.
8. Bake the cookies for 15 to 20 minutes, or until browned around the edges.
9. Let them cool completely on wire racks.
10. Roll the cookies in confectioners’ sugar. You might need to reroll them just before serving.