YIELD: 3 dozen 1 1/2 inch balls or 48 1-inch balls
1cupunsalted butter, softened
2 ¼cupssifted flour
¾cupchopped toasted walnuts or ¾ cup chopped toasted pecans
Powdered sugar, to roll 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, toasted nuts.
Pat the dough into one big ball and chill for 20 minutes before rolling.
Cut into fourths, and then take small portions and roll, then place on the cookie sheet.
Form dough into 1 1/4" balls and place onto parchment-lined or ungreased baking sheets.
Bake at 350° for 15-20 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.NOTE: How to toast the nuts: Place on a paper towel and microwave for 2-3 minutes, turning several times. You will smell them when they are toasted.