Mix 1 cup of the nuts, all of the flour, and the salt. Set aside.

Place the remaining cup of nuts in a food processor and process about 10 to 15 seconds until the nuts resemble coarse cornmeal. Stir into the flour mixture.

Using an electric mixer, beat the butter and sugar until light and creamy. Beat in the vanilla. Add the flour mixture and beat until the dough is cohesive, scraping down the sides of the bowl as needed.

Using one tablespoon of dough at a time, roll into balls. (Cookies can be baked as balls or can be rolled between palms and shaped into crescents, rings, or small bars.)

Place the cookies on the prepared pans. Bake (one pan at a time) 15 minutes, or until the tops of cookies are pale golden and the bottoms are just beginning to brown.

Place the pans on wire racks and allow to cool on baking sheets about 5 minutes. Then, transfer the cookies from the pans directly onto a wire rack to finish cooling to room temperature.

When the cookies have cooled, roll each in confectioners’ sugar to coat completely. Shake off any excess sugar. If needed, the cookies can be rolled again in confectioners’ sugar before serving.