Start by chopping 2 cups (500 ml) Brazilian nuts. I leave them rather chunky because I like biting into biggish pieces of nuts. You may want to chop them much finer.
Add 200 g butter (at room temperature) to the nuts.
Mix the nuts and the butter well. My butter melted because of the extreme heat of the day and the kitchen.
Now add 1 1/2 cups (375 ml) of sugar and 1 teaspoon (5 ml) vanilla essence to the mix. Mix well.
Add 4 cups (1000 ml) flour and 1/2 teaspoon salt. Optionally, you can add 2 cups flour and 2 cups maizena/cornflour. This will make the cookie much finer and will result in a melt-in-the-mouth sensation. Using only flour makes the cookie a little more chewy. Both versions are wonderful.
Mix everything well with a spoon, or your fingers.
Roll the dough in the palm of your hands to shape small balls.
Space the balls on a baking sheet and stick it in a preheated oven at 180°C for 15 minutes.
Put about two cups of icing sugar in a round bowl. Get a fork ready.
As soon as the cookies come out of the oven, roll them in the icing sugar.
Allow them to cool on a wire rack. Once they are cool, you can store them in an airtight container. Sprinkle the leftover icing sugar from the bowl over the cookies in the container.
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