The smell of these nutty, nibby, sweet cookies coming out of the oven lets us know it’s December in the Dandelion pastry kitchen. Tender, light, and crunchy, with just a chocolatey hint of nibs, these are great to make with kids and are best served in overflowing piles to friends and family. The other flavors in this cookie are simple and neutral, so you can choose whatever kind of nibs you want: nutty nibs play up the nut flours a little, and chocolatey nibs will harmonize with them, too.
RECOMMENDED NIB PROFILE: nutty, chocolatey
Preheat the oven to 350°F (176.7°C). Line a baking sheet with parchment paper or a silicone baking mat. In a stand mixer fitted with the paddle attachment, combine the flours, sugar, salt, and nibs on low speed. Add the butter and vanilla, and mix on low speed until the mixture resembles wet sand. The dough should appear crumbly but stick together when squeezed in your hand.
Scoop the dough into 1/4-cup (60-gram / 2-ounce) portions (using a #16 scoop is best) and place them on the prepared baking sheet. Bake for 16 minutes, rotating the baking sheet 180 degrees halfway through to ensure even coloring.
While the cookies are still slightly warm (but not hot), remove them from the baking sheet and toss them in a bowl with the confectioners’ sugar, coating the entire cookie. (We actually do this step twice to give them a nice even coat.) Place the cookies on a wire rack to cool completely. These cookies keep in an airtight container at room temperature for up to 1 week.