Ingredients:

  • 1 cup (2 sticks / 227g) unsalted butter, softened
  • ½ cup (100g) granulated sugar
  • ¼ cup (30g) powdered sugar, plus more for dusting
  • 1 teaspoon pure vanilla extract
  • ½ teaspoon salt
  • 2 ¼ cups (280g) all-purpose flour
  • ½ cup (50g) finely ground walnuts or pecans
  • 2 tablespoons unsweetened cocoa powder
  • 8 ounces (225g) semi-sweet or dark chocolate, chopped
  • 1 tablespoon coconut oil or vegetable shortening

Instructions:

  1. In a large bowl, cream together the softened butter, granulated sugar, and powdered sugar until light and fluffy.
  2. Beat in the vanilla extract and salt until combined.
  3. In a separate bowl, whisk together the flour, cocoa powder, and ground nuts.
  4. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
  5. Wrap the dough in plastic wrap and chill in the refrigerator for at least 30 minutes.
  6. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
  7. Roll the chilled dough into 1-inch balls.
  8. Place the cookies on the prepared baking sheets, leaving about 1 inch between each cookie. Bake for 12-15 minutes, or until the bottoms are lightly golden brown.
  9. Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. Once cool, generously dust the cookies with powdered sugar.
  10. In a double boiler or microwave, melt the chocolate with the coconut oil or vegetable shortening until smooth. Stir frequently to prevent burning.
  11. Dip the bottom half of each powdered sugar-coated cookie into the melted chocolate.
  12. Place the dipped cookies back on the wire rack (or parchment paper) and let the chocolate set completely.
  13. For a truly snowy look, dust the chocolate-dipped end with another light layer of powdered sugar after the chocolate has set (optional).