Ingredients:

  • 1 cup (225g) unsalted butter, softened to room temperature
  • ½ cup (60g) confectioners' sugar
  • 1 teaspoon (5ml) vanilla extract
  • 2 cups (250g) all-purpose flour
  • 1 cup (100g) finely chopped pecans or almonds
  • ¼ teaspoon (1.5g) salt
  • ½ cup (60g) confectioners' sugar, sifted for the final roll

Instructions:

  1. Cream together the softened butter and ½ cup of confectioners' sugar using a mixer or fork until the mixture is pale yellow and velvety.
  2. Stir in the vanilla extract until fully incorporated.
  3. Gradually fold in the all-purpose flour and salt until a soft dough forms.
  4. Fold in the finely chopped pecans or almonds, ensuring they are small enough not to disrupt the shape of the cookies.
  5. Preheat oven to 350°F (175°C).
  6. Scoop approximately one tablespoon of dough and roll into 1-inch spheres; place on a parchment-lined baking sheet 2 inches apart.
  7. Bake for 12–15 minutes until set and matte on top, but still pale.
  8. Let cookies cool on the pan for 5 minutes.
  9. While still warm, roll each cookie in the sifted confectioners' sugar.
  10. Allow cookies to cool completely on a wire rack, then roll them in the sugar a second time for a thick, opaque shell.