Ingredients:

  • 1 cup (2 sticks or 226g) unsalted butter, softened
  • ½ cup (100g) granulated sugar
  • 1 teaspoon pure vanilla extract
  • ¼ teaspoon fine sea salt
  • 2 ¼ cups (281g) all-purpose flour, plus more for dusting
  • 1 cup (100g) finely chopped walnuts or pecans
  • 1 ½ cups (180g) powdered sugar, for coating (divided)

Instructions:

  1. Cream together the softened butter and granulated sugar until light and fluffy.
  2. Beat in the vanilla extract and salt until combined.
  3. Gradually add the all-purpose flour, mixing on low speed until just combined.
  4. Gently fold in the finely chopped nuts.
  5. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
  6. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
  7. Roll the dough into 1-inch balls. Place on baking sheets, leaving space.
  8. 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.
  10. While still slightly warm, roll them in ½ cup of powdered sugar.
  11. Let the cookies cool completely on the wire rack.
  12. Once completely cool, roll the cookies again in the remaining 1 cup of powdered sugar.