One cup of butter twenty-four grams of granulated sugar 1 teaspoon essence of vanilla 1 teaspoon extract of almond Water (2 teaspoons) and all-purpose flour (2 tablespoons) 1 cup walnuts, chopped 1/2 cup powdered sugar, used to coat biscuits.
In a medium basin, cream the butter and powdered sugar together. Then, incorporate the almond and vanilla extracts. Almonds and flour are added. Combine just until incorporated. Refrigerate the basin covered for one to two hours.
Place the dough in a preheated oven preheated to 325°F.
The dough is formed into spheres. Place the balls that have been rolled in powdered sugar onto a cookie tray. (Spray the cookie tray sparingly.) Maintain at 16-18 minutes.
Transfer the cookies to a wire rack to cool completely after allowing them to chill for an additional minute or two. Once cooled, coat them with sugar granules.
Maintain in a secure receptacle at ambient temperature.