Step by step

Method

14 steps

1. 1

   Makes just shy of 12 dozen, one-inch square cookies

2. 2

   Preheat the oven to 350 degrees F.

3. 3

   Spread the nuts out in one layer on a baking sheet and bake them, stirring occasionally, until they are well browned, 10 to 13 minutes (they will smell toasted and nutty).

4. 4

   Transfer the pan to a wire rack to cool.

5. 5

   Using an electric mixer, beat the butter and sugar until creamy and smooth, about 2 minutes.

6. 6

   Add the vanilla and beat well.

7. 7

   Sift together the remaining 1 3/4 cups of flour, the salt, and the baking powder, and add it to the dough, mixing until just combined. Stir in the nut mixture.

8. 8

   Form the dough into a disk, wrap in plastic wrap, and chill for at least 3 hours.

9. 9

   Preheat the oven to 325 degrees F.

10. 10

    Roll the dough between two sheets of wax paper to 3/16 inch thick (a rectangle approximately 10 x 14 inches).

11. 11

    Using a sharp knife, cut the dough into 1-inch squares, then cut the squares on a diagonal into triangles (I skipped the last cut into triangles).

12. 12

    Sprinkle the cookies with the turbinado sugar.

13. 13

    Place them 1 inch apart on ungreased cookie sheets (do not reroll the scraps).

14. 14

    Prick the cookies with a fork and bake until pale golden all over, about 10 to 12 minutes. Cool on a wire rack.