Classic melt-in-your-mouth holiday cookies rolled in powdered sugar and packed with toasted nuts—perfect for Christmas or tea time.

1 cup salted butter, softened

½ cup powdered sugar

1 teaspoon vanilla extract

2¼ cups all-purpose flour

¾ cup finely chopped nuts (pecans, walnuts, almonds, or hazelnuts)

¼ teaspoon salt

Additional powdered sugar, for rolling

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Preheat oven to 400°F (200°C).

In a large bowl, cream together butter, powdered sugar, and vanilla until smooth.

Stir in flour, chopped nuts, and salt until a soft dough forms.

Shape dough into 1-inch balls and place 1 inch apart on ungreased cookie sheets.

Bake for 10–12 minutes, until set but not browned.

While still warm, roll cookies in powdered sugar.

Transfer to wire racks to cool completely.

Once cooled, roll cookies in powdered sugar again for a generous coating.

Use unsalted butter + ½ teaspoon salt if preferred.

Toasting nuts enhances flavor and adds crunch.

Avoid overbaking to maintain the delicate, meltaway texture.

Store in airtight container or freeze and re-roll in sugar before serving.