Lemon Nut Cookies

Ingredients:

• 1 and 1/4 cups pine nuts, toasted
• 1.5 cups premium flour
• 0.5 cup corn flour
• 1/4 teaspoon salt
• 220 g softened butter
• 0.5 cup powdered sugar + 1 cup for sprinkling
• 1 tbsp. freshly squeezed lemon juice
• 1 tsp lemon zest + 2 tsp
• 1 tsp vanilla extract

Preparation:

1. In a food processor, pulse the nuts, flour, cornmeal, and salt until very finely ground and smooth.
2. In a medium bowl, using a handheld or stand mixer, beat the butter and 1/2 cup powdered sugar until light and creamy. Add the lemon juice, 1 teaspoon zest, and vanilla and beat until combined. Reduce mixer speed to low and add the dry ingredients in 3 additions, mixing gently; be careful not to overmix the dough. Refrigerate for 30 minutes.
3. In a shallow bowl, combine the remaining powdered sugar with the remaining zest.
4. Preheat oven to 175°C.
   
   Roll the dough into 4 cm diameter balls. Place them on a baking sheet and bake until firm and light golden brown, about 12-15 minutes.
5. While the cookies are still warm, roll each one in powdered sugar and zest. For a thicker coating, roll the cookies in the powdered sugar a second time.