Courtesy of Chef Christina Choi of Nettletown
2 c butter
1 c powdered sugar
2 t vanilla extract
4 c Bluebird Grain Farms emmer flour
1 c chopped walnuts, coarsely chopped (if the walnuts are too fine the cookies will be crumbly)
Cream butter and powder sugar together until smooth. Add vanilla extract, then slowly add flour and nuts until combined. Scoop into 1-inch balls.
Place 2 inches apart on parchment lined sheet pan and bake at 325F for 20 minutes.
When cool roll in powdered sugar.