Ingredients

The following ingredients have 20 Servings
  • 1 cup (224g) unsalted butter, room temperature
  • 1 1/2 cups (173g) powdered sugar, divided
  • 2 tsp vanilla extract
  • 2 1/4 cups (293g) all-purpose flour
  • 1/2 tsp salt
  • 3/4 cup (85g) finely chopped nuts (I used toasted pecans)

Instruction

  • Preheat oven to 375°F (190°C) and line a cookie sheet with parchment paper or a silicone baking mat. 2
  • . In a large mixer bowl, beat the butter and 1/2 a cup (58g) of powdered sugar together until smooth.
  • . Add the vanilla extract and mix until smooth.
  • . Add the flour and salt and mix on low speed just until the dough comes together.
  • . Stir in the chopped nuts.
  • . Scoop tablespoon sized balls of dough and shape into a ball. Refrigerate for about 1 hour, then place on the prepared cookie sheet 1-2 inches apart.
  • . Bake for 7-10 minutes, or until the bottoms are just lightly brown.
  • . Remove from the oven and allow to cool for a few minutes, until you can handle them.
  • . Add the remaining 1 cup (115g) of powdered sugar to a small bowl and roll each cookie in it until well coated. The sugar will melt a little bit. Allow the cookies to cool completely, then re-roll in powdered sugar.
  • 0. Store in an airtight container for up to a week.