Adapted from epicurious + recommended by a friend
- 1 1/2 cups granulated sugar
- 2 1/2 teaspoons ground cardamom
- 1 1/2 cups powdered sugar
- 1 cup (2 sticks) unsalted butter, room temperature
- 2 teaspoons vanilla extract
- 1 teaspoon grated lemon peel
- 1/4 teaspoon salt
- 2 cups all purpose flour
- 1 1/2 cups walnuts, toasted, finely chopped
- For the 2 coatings: Mix 1 cup granulated sugar and 1/2 teaspoon cardamom in large bowl. Mix 1/2 teaspoon cardamom and powdered sugar in medium bowl. Set mixtures aside.
- Combine remaining 1/2 cup granulated sugar, 1 1/2 teaspoons cardamom, butter, vanilla extract, lemon peel and salt in another large bowl. Using electric mixer, beat at medium-high speed until well blended. Add flour and chopped nuts. Beat until smooth dough forms, scraping down sides of bowl occasionally. Gather dough into ball and wrap in plastic; chill 1 hour.
- Preheat oven to 350°F. Line 2 large baking sheets with parchment. Using hands and generous 1 tablespoon dough for each cookie, roll dough into forty-eight 3/4-inch balls; transfer to baking sheets. Bake cookies until golden, about 25 minutes. Let cool 5 minutes on sheets.
- Add 12 warm cookies to large bowl of granulated sugar and cardamom and toss gently to coat. Repeat with 12 more cookies. Let remaining 24 cookies cool completely on sheet. Sift powdered sugar and cardamom mixture over. (Can be made 3 days ahead. Store in airtight container.)
P.S. You might note these were not dusted in any sugar or extra cardamom — my uncle is pre-diabetic, and I wanted to reduce some sugar content!