Instructions
1. Prep & Preheat: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper. Place ½ cup of the powdered sugar in a shallow bowl for the final coating; set aside.
2. Make the Dough:
In a large bowl using an electric mixer (or a stand mixer with the paddle attachment), beat the softened butter and the remaining ½ cup of powdered sugar on medium speed until light and fluffy, about 2 minutes.
Reduce the mixer speed to low. Add the flour, finely chopped nuts, vanilla extract, and salt. Mix just until the dough comes together and no dry streaks remain. Do not overmix.
3. Shape the Cookies:
Using a 1-tablespoon measuring spoon or cookie scoop, portion the dough. Roll each portion between your palms into a smooth, round ball.
Place the dough balls about 2 inches apart on the prepared baking sheets. You should have about 30 cookies.
4. Bake:
Bake for 12-15 minutes, or until the bottoms are just lightly golden and the tops look set. The cookies should not brown.
Remove from the oven and let cool on the baking sheet for exactly 5 minutes. They will be very fragile when hot.
5. The Signature Sugar Coat:
While still warm (but not hot), gently roll each cookie in the reserved bowl of powdered sugar until fully coated. Transfer to a wire rack.
Let the cookies cool completely on the rack. Once cool, give them a second roll in the powdered sugar for that perfect, snowy finish.
Tips for Success
Nut Note: For the finest texture, you can pulse the nuts with a bit of the flour from the recipe in a food processor until finely ground.
Butter is Key: Ensure your butter is softened at room temperature for proper creaming. It should be cool to the touch but leave a slight indent when pressed.
The Double Coat: The first sugar coat while warm creates a slightly glazed layer. The second coat once cool gives them their classic, snowy-dusted look.
Storage: Keep in an airtight container at room temperature for up to a week. They also freeze perfectly for up to 3 months.
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