1. Preheat oven 325 degrees F. Have ready a baking sheet.
2. In a food processor, combine Brazil nuts and 1/4 cup of the flour. Pulse until finely ground, being careful not to overgrind, which will bring out the oils in the nuts. Alternately, coarsely chop nuts with a knife, then place in a freezer plastic bag and crush nuts with a rolling pin, without adding flour.
3. In a large bowl, use an electric mixer on medium-high speed to beat butter, 1/4 cup of the confectioners' sugar, and vanilla until thoroughly combined. Slowly stir in remaining 1 3/4 cups flour and ground Brazil nuts. Beat on low until dough just comes together. Batter will appear crumbly and dry.
4. Roll dough into 1-inch balls. Place balls on baking sheet 1 inch apart. Bake until firm and bottoms are pale gold (tops will not change much in color), about 25 to 30 minutes.
5. Place remaining 1 cup confectioners' sugar in a medium bowl. As soon as cookies are done, immediately roll them in the sugar. Place on a wire rack set over waxed paper or paper towels (to catch the sugar) and cool to room temperature before serving. Store in an airtight container.
Source: Hannaford fresh Magazine, November - December 2013