Ingredients:

  • 1 cup (2 sticks/227g) unsalted butter, softened
  • ½ cup (60g) powdered sugar
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt
  • 2 ¼ cups (281g) all-purpose flour
  • 1 cup (113g) finely chopped pecans or walnuts
  • 1 cup (120g) powdered sugar, for coating

Instructions:

  1. In a large bowl, cream together the softened butter and ½ cup powdered sugar until light and fluffy using an electric mixer.
  2. Beat in the vanilla extract and salt until combined.
  3. Gradually add the flour, mixing on low speed until just combined. Do not overmix.
  4. Gently fold in the chopped pecans or walnuts.
  5. Shape the dough into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes to prevent spreading during baking.
  6. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.
  7. Roll dough into 1-inch balls and place on prepared baking sheets, leaving about 1 inch between cookies.
  8. Bake for 10-12 minutes, or until the bottoms are lightly golden brown. The cookies should be set but not browned on top.
  9. Let the cookies cool on the baking sheet for 2-3 minutes. While still slightly warm, gently roll each cookie in powdered sugar. Place on a wire rack to cool completely.
  10. Once the cookies are completely cool, roll them in powdered sugar again for a generous coating.