Ingredients:

  • 1 cup (2 sticks) unsalted butter, softened (227g)
  • ½ cup powdered sugar, plus more for coating (60g)
  • 1 teaspoon vanilla extract (5ml)
  • ¼ teaspoon salt (1g)
  • 2 ¼ cups all-purpose flour (281g)
  • 1 cup finely chopped pecans or walnuts (100g)
  • Powdered sugar (approximately 1 cup / 120g), for dusting

Instructions:

  1. In a large bowl, cream together the softened butter and ½ cup of powdered sugar until light and fluffy.
  2. Beat in the vanilla extract and salt.
  3. Gradually add the flour to the butter mixture, mixing until just combined. Be careful not to overmix!
  4. Fold in the chopped nuts.
  5. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
  6. Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
  7. Roll the dough into 1-inch balls or use a cookie scoop.
  8. Place the cookies on the prepared baking sheet, leaving a little space between each. Bake for 10-12 minutes, or until the edges are lightly golden. The cookies should still be pale.
  9. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
  10. While the cookies are still slightly warm (but cool enough to handle), generously roll them in powdered sugar.
  11. Once cooled completely, roll the cookies in powdered sugar again for a thick, snowy coating.