1
cup butter, softened
1/2 cup powdered sugar
1
teaspoon vanilla
2 cups sifted flour
1/4 teaspoon salt
1 cup finely chopped pecans or walnuts
powdered sugar (for rolling baked cookies in)
Cream together butter and powdered sugar until light and fluffy; stir in vanilla.
Whisk together flour and salt; add gradually to butter mixture; stir in chopped nuts.
Chill dough if it seems too soft.
Form dough into 1 1/4" balls and place onto parchment-lined or ungreased baking sheets.
Bake at 375° for 12-15 minutes or just until the cookies start to turn light golden-brown; remove from oven and allow to cool slightly; While cookies are still warm (but NOT hot) remove them from baking sheets and roll, a few at a time, in powdered sugar until evenly coated; Cool cookies completely on wire racks.
Cookies may (optionally) be rolled in powdered sugar a second time once cooled to room temperature.
NOTE: Forming dough into 1" balls will increase yield to 48 cookies.
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