Ingredients:

  • 1 cup (2 sticks/226g) unsalted butter, softened
  • ½ cup (100g) granulated sugar
  • 1 teaspoon vanilla extract
  • 2 ¼ cups (281g) all-purpose flour, plus more for dusting
  • ½ teaspoon salt
  • 1 cup (100g) finely chopped pecans or walnuts (optional)
  • 1 ½ cups (180g) powdered sugar, sifted
  • ½ teaspoon vanilla extract (optional)

Instructions:

  1. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
  2. Beat in the vanilla extract.
  3. In a separate bowl, whisk together the flour and salt.
  4. Slowly add the flour mixture to the butter mixture, mixing on low speed until just combined. Be careful not to overmix.
  5. Gently fold in the chopped pecans or walnuts (if using).
  6. Shape the dough into a disc, wrap it tightly in plastic wrap, and chill in the refrigerator for at least 30 minutes.
  7. Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.
  8. Roll the chilled dough into 1-inch balls or crescent shapes.
  9. Place the cookies on the prepared baking sheets, leaving a little space between each. Bake for 10-12 minutes, or until the bottoms are lightly golden. The cookies should be pale on top.
  10. Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
  11. While the cookies are still slightly warm, roll them in the sifted powdered sugar, ensuring they are generously coated. If desired, mix 1/2 teaspoon of vanilla extract with 1/2 cup of powdered sugar and dust again. Let them cool completely and then dust them again.