Preheat the oven to about 350°F (175°C). Line baking sheets with parchment paper or silicone mats.
In a bowl, cream together the softened butter and powdered sugar until light, fluffy, and well‑blended. Add vanilla extract and mix in.
In a separate bowl, whisk together flour and salt. Gradually mix in the flour mixture into the butter‑sugar mixture until a stiff dough forms. Stir in the chopped nuts.
Shape dough into small balls (about 1‑inch diameter). Place them about 1‑inch apart on the prepared baking sheets.
Bake for about 10‑12 minutes, or until cookies are just set and edges are no longer raw but not browned. The bottoms may set more than brown. Do not overbake.
While cookies are still warm (right out of the oven), roll them in powdered sugar. Let them cool on wire racks. Once cool, roll again in powdered sugar to coat fully.
Store cooled cookies in an airtight container. They keep well for several days at room temperature; in humid environments, refrigeration may help preserve the sugary coating.
Variations and Modern Twists
Nut Variations
Change the type of nuts: pecans, almonds, walnuts, hazelnuts. Toast the nuts lightly before chopping to enhance flavor. Some people mix two kinds of nuts for complexity.
