Ingredients
1 cup plus 2 tablespoons unsalted butter, softened1/2 cup plus 2 cups confectioners’ sugar, divided 1-1/2 teaspoons almond extract2 cups all-purpose flour1 teaspoon salt1 teaspoon ground cinnamon1 cup unsalted cashews1 cup macadamia nuts1 cup pecan halves
Preparation
Preheat oven to 375°. Cream butter and 1/2 cup confectioners’ sugar until light and fluffy. Beat in extract. In another bowl, whisk flour, salt and cinnamon; gradually beat into creamed mixture. Pulse nuts in a food processor until finely ground. Mix nuts into dough.
Shape into 1-in. balls. Place 1 in. apart on parchment-lined baking sheets. Bake until golden brown, 8-10 minutes. Cool on pans 10 minutes.
Place remaining confectioners’ sugar in a small bowl. Roll slightly cooled cookies in sugar; return cookies to wire racks to cool completely. Roll cookies in sugar again just before serving.
