Polvorones – Walnut Cookies

1 cup (2 sticks) unsalted butter, at room temperature
1/2 cup sugar
2 cups all-purpose flour
1 cup chopped walnuts
1/2 cup powdered sugar, plus more for rolling
1/2 tsp vanilla (optional)
shake of cinnamon for rolling (optional)

Using an electric mixer, beat the butter in a large bowl until light and fluffy.
Add the sugar and beat until well blended.
Beat in the flour, and then the chopped walnuts.
Divide the dough in half, forming each half into a ball.
Wrap separately in plastic and chill until cold, about 30 minutes. **
Form into balls and space out on cookie sheets, dough will spread.
Bake at 300 until lightly browned.
Remove and roll in powdered sugar / cinnamon before completely cool.

*** Can be kept chilled for a few days before baking

Note: I’ve changed this recipe a bit from the traditional Polvorones, which are Mexican wedding cookies. I like them this way but I’ve not tasted a traditional cookie in Mexico!