Ingredients (makes 24–30 cookies)
- 1 cup (226 g) unsalted butter, softened
- ½ cup (60 g) powdered sugar (plus extra for coating)
- 1 tsp vanilla extract
- 2¼ cups (270 g) all-purpose flour
- ½ tsp salt
- 1 cup finely chopped nuts (walnuts, pecans, or almonds)
Instructions
1. Make the dough
- Beat the butter until creamy.
- Add powdered sugar and mix until light and fluffy.
- Add vanilla.
- Add flour and salt, mixing until combined.
- Stir in the chopped nuts.
- Chill the dough for 30 minutes (helps them keep shape).
2. Shape
- Preheat oven to 350°F / 175°C.
- Roll dough into small 1-inch balls.
- Place on a baking sheet lined with parchment paper.
3. Bake
- Bake for 12–15 minutes, until the bottoms are lightly golden.
- Let them cool for 5 minutes.
4. Roll in powdered sugar
- While still warm, roll each cookie in powdered sugar.
- Cool completely.
- Roll again for a thick snowy coating.
Tips
- Pecans give the softest flavor; almonds give more texture.
- Don’t overbake — they should stay pale.
- Store in an airtight container up to 1 week, or freeze up to 3 months.
Enjoy !!!!!
