1-Using an electric mixer, beat the softened butter, ½ cup powdered sugar, and 1 teaspoon pure vanilla extract until the mixture is fluffy and well combined.

2-Gradually add the 2 ¼ cups all-purpose flour and ¼ teaspoon salt, mixing until the dough comes together smoothly. Don’t rush this step, as it ensures the dough holds its shape.

3-Stir in the ¾ cup finely chopped nuts by hand for even distribution, adding a wonderful crunch to each bite.

4-If the dough feels too soft, chill it in the refrigerator for about 15-20 minutes to make it easier to handle.

5-Scoop out tablespoon-sized balls of dough and place them on the prepared cookie sheets, spacing them about an inch apart.

6-Bake for 7 to 8 minutes, or until the bottoms are lightly golden. Keep an eye on them to prevent over-baking.

7-Remove from the oven, let cool for a minute, then roll each cookie in additional powdered sugar to coat. Once fully cooled on a rack, you can re-roll them for extra sweetness if desired.