Ingredients for 4 dozen cookies:
225 g butter, at room temperature
2 teaspoons vanilla extract
60 g sifted confectioners’ sugar, plus more for rolling cookies
220 g cups flour
1/4 teaspoon salt
200 g (1 cup) finely chopped pecans or walnuts
Preparation:
Preheat the oven to 160 degrees C.
Cream the butter in a large mixing bowl. Add the vanilla and then gradually add the ½ cup confectioners’ sugar, beating until light and fluffy.
Mix the flour with the salt. Add gradually to the butter mixture. Add the nuts and mix well.
Shape the dough into 1-inch (2,5 cm) balls and place 2 inches apart on baking sheets. Flatten slightly using the bottom of a glass, then bake for 20 minutes, or until edges are very lightly browned. Remove the cookies from the baking sheets and roll in powdered sugar while still hot. Cool on wire racks and roll cookies again in powdered sugar before serving.
Once they are completely cooled, cookies may be stored in airtight containers for up to 1 week.