Instructions
1. **Preheat & Prepare:** Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
2. **Cream Butter & Sugar:** In a large bowl, using an electric mixer, cream together the softened butter and 1/2 cup powdered sugar until light and fluffy.
3. **Add Vanilla:** Beat in the vanilla extract until well combined.
4. **Combine Dry Ingredients:** In a separate medium bowl, whisk together the flour and salt. If using, stir in the chopped nuts.
5. **Gradually Add Dry to Wet:** Gradually add the flour mixture to the butter mixture, mixing on low speed until just combined. Do not overmix. The dough will be thick.
6. **Form Cookies:** Roll the dough into small, 1-inch balls. Place them about 1 inch apart on the prepared baking sheet.
7. **Bake:** Bake for 12-15 minutes, or until the edges are lightly golden. They should still look pale in the center.
8. **Cool & Roll:** Let the cookies cool on the baking sheet for a few minutes. While still warm (but not hot!), roll them generously in extra powdered sugar until fully coated. You can do a second roll once completely cooled for an extra snowy effect!
9. **Serve & Store:** Allow to cool completely on a wire rack before serving. Store in an airtight container at room temperature for up to a week.
Short Tips
* **Don’t Overmix:** Overmixing the dough can lead to tougher cookies. Mix until just combined.
* **Nut Variations:** Feel free to substitute pecans with finely chopped walnuts, almonds, or even skip the nuts for a nut-free version.
* **Double Rolling:** For the signature “snowball” look and extra sweetness, roll the warm cookies in powdered sugar, then let them cool completely and roll them again.
* **Chill Dough (Optional):** If your kitchen is very warm and the dough is sticky, you can chill it for 15-30 minutes before rolling to make it easier to handle.
* **Measuring Flour:** For best results, spoon your flour into the measuring cup and then level it off with a straight edge. This prevents over-measuring.
