Instructions
1. Cream the Butter and Sugar:
In a large mixing bowl, beat the softened butter with an electric mixer on medium speed until it’s smooth and creamy. Add the 1/2 cup of powdered sugar and the vanilla extract. Beat again until the mixture is light and fluffy.
2. Combine Dry Ingredients:
In a separate medium bowl, whisk together the flour and salt. This ensures the salt is evenly distributed.
3. Make the Dough:
Gradually add the flour mixture to the butter mixture, beating on low speed just until the flour is incorporated. Scrape down the sides of the bowl as needed. Finally, stir in the finely chopped walnuts by hand until they are evenly distributed throughout the dough. The dough will be soft and may be slightly crumbly, but it should hold together when pressed.
4. Chill the Dough:
Cover the bowl with plastic wrap and refrigerate for at least 1 hour. This step is crucial! It firms up the butter, making the dough easier to handle and preventing the cookies from spreading too much in the oven.
5. Preheat and Prepare:
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
6. Shape the Cookies:
Take the chilled dough and roll it into 1-inch balls (about a heaping teaspoon of dough each). Place them about 1 inch apart on the prepared baking sheets. They don’t spread much, so you can fit a fair number on each sheet.
7. Bake to Perfection:
Bake for 12-14 minutes, or until the bottoms are just very lightly golden. The tops should not brown. The cookies will still feel soft to the touch, which is exactly what you want for that tender, melt-in-your-mouth texture.
8. The First Sugar Coating (The “Glue” Layer):
Let the cookies cool on the baking sheet for just 5 minutes—they need to be firm enough to handle but still warm. Place about 1 cup of powdered sugar in a shallow bowl. Gently roll the warm cookies in the sugar until coated. This first layer will melt slightly into the cookies, creating a perfect base for the final coat. Place them on a wire rack to cool completely.
9. The Second Sugar Coating (The “Snowy” Layer):
Once the cookies are completely cool, roll them once more in a fresh batch of powdered sugar (another ½ to 1 cup). This gives them their iconic, snowy appearance.
