Step 1

Using a large whisk or electric mixer cream together butter, sugar, vanilla, and salt.

Step 2

Using a spatula, gradually add flour in 2 batches. Lastly, stir in the nuts and mix until fully incorporated.

Step 3

Cover and refrigerate the dough for approximately 45 minutes. (You can store the dough in the fridge for up to 5 days or freeze it for up to 6 weeks)

Step 4

Preheat to 350°F (180°C) and line a baking sheet with parchment paper, set aside.

Step 5

Place powdered sugar in a small bowl, set aside.

Step 6

After chilling, use a 1 tablespoon measure to scoop your cookies. Roll between the palms of your hands to achieve a rounded ball. Place dough balls 2 inches apart on prepared baking sheets and DO NOT flatten, leave as little balls.

Step 7

Bake in preheated oven for 14-15 minutes. Do not overbake. The underside of the cookies should be only lightly browned but the top will still be pale in color which is correct.

Step 8

Cool cookies on the baking sheet for approximately 5 minutes. While the cookies are still warm, gently roll them in the powdered sugar.

Step 9

Place the sugar-coated cookies on wire racks to cool completely. Once cooled roll cookies in the powdered sugar for a second time.

Step 10

Store in an airtight container at room temperature for up to 5 days.