Instructions
Preheat the oven to about 350°F (175°C). Line baking sheets with parchment paper or silicone mats.
In a bowl, cream together the softened butter and powdered sugar until light, fluffy, and well‑blended. Add vanilla extract and mix in.
In a separate bowl, whisk together flour and salt. Gradually mix in the flour mixture into the butter‑sugar mixture until a stiff dough forms. Stir in the chopped nuts.
Shape dough into small balls (about 1‑inch diameter). Place them about 1‑inch apart on the prepared baking sheets.
Bake for about 10‑12 minutes, or until cookies are just set and edges are no longer raw but not browned. The bottoms may set more than brown. Do not overbake.
While cookies are still warm (right out of the oven), roll them in powdered sugar. Let them cool on wire racks. Once cool, roll again in powdered sugar to coat fully.
Store cooled cookies in an airtight container. They keep well for several days at room temperature; in humid environments, refrigeration may help preserve the sugary coating.
Variations and Modern Twists
Nut Variations
Change the type of nuts: pecans, almonds, walnuts, hazelnuts. Toast the nuts lightly before chopping to enhance flavor. Some people mix two kinds of nuts for complexity.
Gluten‑free Versions
Use gluten‑free flour blends in place of all‑purpose flour. Almond flour, rice flour, or other GF blends may work, though texture may vary slightly. Some GF recipes do quite well.
Flavor Enhancements
Besides vanilla, almond extract provides a deeper nutty aroma. Citrus zests (lemon or orange) can provide brightness. A pinch of cinnamon or cardamom might give slight warmth. Some family recipes add a splash of rum or brandy.
Reduced Sugar or Lighter Versions
One could reduce the sugar inside dough, or use lighter butter, though that may affect texture. Alternatively, use powdered sugar alternatives.
Chocolate Drizzle or Dipping
After dusting with powdered sugar, permit the cookies to cool and then drizzle with melted chocolate, or dip half in chocolate, for an indulgent finish.
Spice Infused Versions
Infuse subtle spices like cinnamon, nutmeg, or cloves, especially for holiday versions.
Gluten‑Free, Vegan Adaptations
Butter substitutes (vegan butter, margarine) and flax or aquafaba for binding may work. Be careful to maintain fat content so cookies melt properly. Use GF flour.
Detailed Baking Tips & Techniques
Butter Temperature
Using room‑temperature butter is vital. If butter is too cold, mixing is difficult; too warm or melted, cookies spread too much and lose structure.
Measuring Flour Correctly
Flour should be measured by spooning into measuring cup and leveling off rather than scooping directly, to avoid compressing and using too much flour. Too much flour equals dry, crumbly cookies that don’t melt well.
Nut Preparation
Chop nuts finely but not too fine. If too coarse, they may interfere with the tender cookie; if too fine, textural contrast is lost. Toasting nuts enhances flavor but must be cooled before mixing.
Even Size Balls
Make cookie dough balls uniform size so they bake evenly. Use a small cookie scoop or measuring spoon.
Baking Time and Oven Temperature
Baking should be at moderate temperature (around 175‑180°C / 350°F). Keep an eye on cookies: they should not brown, just set. Overbaking kills melt‑in‑mouth quality.
Sugar Coating Technique
First roll while warm right out of oven so sugar sticks to warm surface. Then after cooling, roll again to get full coating. Powdered sugar may absorb moisture; double coating helps the look and taste.
Chilling Dough Before Baking (Optional)
Chilling dough for 30 minutes or more can help shape, prevent spreading, improve texture.
Storage and Shelf Life
Store cookies in airtight container at room temperature. Best consumed within 3‑5 days for optimal texture. In humid or warm environments, cool storage helps prevent sugar coating from melting or becoming sticky. Cookies can also be frozen: freeze baked cookies or freeze shaped dough balls, then bake from frozen (possibly adding a minute or two).
