hazelnut espresso snowballs

INGREDIENTS

• 1 teaspoon pure  vanilla extract

• 1 tablespoon  espresso powder

• 1/4 teaspoon fine salt

• 2 cups  all-purpose flour

• 1 cup roasted and skinned whole hazelnuts

• 2 sticks (16 tablespoons)  unsalted butter, at room temperature

• 1 1/4 cups confectioners'  sugar

• 16

Method:In a food processor, combine the flour and hazelnuts. Process until the hazelnuts and flour form a fine meal. Set aside. 
In a large mixing bowl, beat the butter and 1/2 cup confectioners' sugar together on medium-high speed until smooth. Mix in the vanilla, espresso powder and salt until uniform. Add the flour/nut mixture and beat on medium speed until a dough forms. Form into a disk, wrap in plastic wrap and refrigerate for a minimum of 1 hour. 
Preheat the oven to 350 degrees F. 
Roll the dough into 1-tablespoon balls, place on a baking sheet and bake until the bottoms of the cookies are lightly browned, about 15 minutes. Let the cookies cool on the baking sheet for a few minutes.
Place the remaining confectioners' sugar in a bowl and gently coat the warm cookies once out of the oven. Place on a cooling rack to cool completely. Before serving, roll the room temperature cookies in the confectioners' sugar again to give them a nice, uniform appearance.