Pulse toasted nuts and ½ of the brown sugar in a food processor until smooth.
2.
Whisk together remaining dry ingredients in a bowl.
3.
In a mixing bowl, combine butter and remaining ½ of sugar until light and fluffy.
4.
Add nut mixture and mix until fully incorporated. Beat in eggs and vanilla extract.
5.
Reduce mixer to low speed and add dry ingredients in two segments, mixing until just barely combined.
6.
Wrap and chill dough overnight. Roll out to about ? of an inch and cut as desired.
7.
Bake at 350* for about 12 minutes, or until edges are barely golden.
8.
When cooled, pipe jam so that there is a margin between it and the edge of the cookie. Gently press on cookie tops, dust with powdered sugar and dig in!
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