Ingredients 1 cup (2 sticks) unsalted butter, softened 1/2 cup powdered sugar (plus more for coating) 1 teaspoon vanilla extract 2 cups all-purpose flour 1 cup finely chopped nuts (walnuts, pecans, or almonds work best) A pinch of salt Instructions Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper. Cream butter and sugar: In a large bowl, use a mixer to cream the softened butter and 1/2 cup powdered sugar until light and fluffy. Mix in the vanilla extract. Combine dry ingredients: Gradually add the flour and a pinch of salt to the butter mixture. Mix until just combined. Stir in the chopped nuts. Shape the dough: Roll the dough into 1-inch balls and place them on the prepared baking sheets, spacing them about an inch apart. Bake: Bake for 12–15 minutes, or until the bottoms are lightly golden. The cookies should not brown on top. Cool slightly: Let the cookies cool on the baking sheet for about 5 minutes, then transfer them to a wire rack to cool slightly. Coat with powdered sugar: While the cookies are still warm, roll them in powdered sugar. Once completely cooled, roll them in powdered sugar again for a snowy finish. Tips for Success Use fresh, high-quality nuts for the best flavor. Toasting the nuts lightly before chopping can enhance their flavor. Don’t overmix the dough once you add the flour to keep the cookies tender. These cookies store well in an airtight container for up to a week or can be frozen for longer storage.
