Macadamia Nut Wedding Cookies

Adrienne makes with Doo Dah.

Ingredients

• 1 jar (6.5 oz.) dry roasted salted macadamia nuts
• 1 1/4 cups confectioners sugar
• 1 cup (2 sticks) butter, cut up and softened. No substitutions.
• 1 teaspoon vanilla
• 2 cups all purpose flour

Instructions

1. Preheat oven to 325° F (300° F for convection oven).
2. Set aside 1 cup of sugar for rolling cooked cookies in. In food processor with knife blade, pulse nuts with 1/4 cup sugar until nuts are finely chopped. Add butter and vanilla and process until smooth, occasionally stopping to scrape side with spatula. Add flour and pulse until combined and dough sticks together.
3. Shape dough by measuring teaspoons into 3/4 inch balls. Place balls 1 inch apart on parchment paper on cookie sheets. Bake 20 to 22 minutes or until bottoms are lightly browned. Transfer to wire rack and cool 5 minutes.
4. While cookies are still warm, roll in reserved sugar to coat and return to rack until completely cool.
5. Store in tightly covered container at room temperature up to a week or freezer up to 3 months.