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Instructions:
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Cream the softened butter and powdered sugar together until light, fluffy, and creamy.
- Mix in the vanilla extract.
- Add the flour, salt, and finely chopped nuts. Stir until the dough comes together and feels soft and cohesive.
- Scoop and roll the dough into 1-inch balls; place them evenly spaced on the baking sheet.
- Bake for 12–15 minutes. The bottoms should be lightly golden while the tops remain pale.
- Let the cookies cool for 2 minutes, then gently roll the warm cookies in powdered sugar.
- Once fully cooled, roll the cookies in powdered sugar again for a thick, snowy finish.
Variations
- Swap pecans for toasted almonds to give the cookies a more delicate, marzipan-like flavor.
- Add a pinch of cinnamon or nutmeg to the dough for a warm holiday twist.
- Use almond extract instead of vanilla for a deeper, aromatic note.
- Dip half the cookie in melted white chocolate for an elegant presentation.
Tips
- Toasting the nuts enhances their flavor and brings out natural oils — a simple step that dramatically improves the final cookie.
- If the dough feels too crumbly, knead it lightly with your hands; the warmth will help bring it together.
- Avoid overbaking; keeping them pale preserves their tender, melt-away texture.
- Store in an airtight container — the flavor gets even better the next day.
