|Walnuts||2 Cup (32 tbs), finley ground|
|Orange rind||1 Teaspoon, grated|
|Unsalted butter||1 Pound|
|Sugar||3⁄4 Cup (12 tbs)|
|Flour||4 3⁄4 Cup (76 tbs), sifted|
Preheat oven to 350 degrees.
Mix walnuts, 1/4 cup sugar and orange rind in bowl; set aside.
Cream butter in mixer bowl until light.
Add 3/4 cup sugar gradually, beating until fluffy.
Beat each egg slightly and beat into creamed mixture 1 at a time.
Add brandy and flour gradually, mixing to form dough.
Chill for 10 to 15 minutes if necessary for ease in handling.
Shape dough into 1-inch balls.
Make indentation in each ball with thumb.
Fill indentations with walnut mixture; pinch dough to cover filling completely.
Place seam side down on cookie sheet; place cookie sheet on lower oven rack.
Bake for 20 minutes.
Move cookie sheet to upper oven rack.
Bake for 5 minutes longer or until brown.
Remove to wire rack to cool.