Ingredients
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 1 tablespoon vanilla extract
- 2 cups all-purpose flour
- 1 cup finely chopped nuts (almonds, walnuts, or pecans)
- 1/4 teaspoon salt
- Extra powdered sugar for coating
Instructions
- Preheat oven to 175°C (350°F) and line a baking sheet with parchment paper.
- Cream butter and powdered sugar together until light and fluffy.
- Add vanilla extract and mix well.
- Gradually mix in flour and salt until a soft dough forms.
- Fold in chopped nuts evenly.
- Shape dough into 1-inch balls and place on the baking sheet.
- Bake for 12–15 minutes until bottoms are lightly golden.
- Let cookies cool slightly, then roll in powdered sugar while warm.
- Once fully cooled, roll again in powdered sugar for a snowy finish.
Notes
- Do not overmix to keep cookies tender.
- Chill dough if it becomes too soft to handle.
- Roll cookies twice in powdered sugar for best appearance and flavor.
- Use finely chopped nuts for even texture.
- Add citrus zest or spices for variation.
- Store in an airtight container for up to 1 week.
- Freeze for up to 1 month and thaw before serving.
- Re-roll in powdered sugar before serving if needed.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baked
- Cuisine: Mexican
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 110
- Sugar: 4 g
- Sodium: 40 mg
- Fat: 8 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 9 g
- Fiber: 1 g
- Protein: 1 g
- Cholesterol: 15 mg
