Updated: Nov 16, 2020
No matter what you call them, these cookies are irresistible! For tips and to bake-along live, just follow along with the video.
Prep: 20 minutes
Bake: 12-15 minutes
1 cup unsalted butter
1 cup powdered sugar
1 cup chopped nuts (pecans, walnuts, cashews, you favorite!)
1 t vanilla extract
1 & 3/4 cup all-purpose flour
1/4 t salt
Pre-heat oven to 350°F.
Toast your nuts for about 5 minutes, until fragrant.
Meanwhile, beat together your butter and sugar until very light and fluffy. Because you're using powdered sugar it may look ready before it is. For a peak at my creaming, check out the 12:45 mark.
Add in the vanilla extract and beat to combine.
Whisk together the flour and salt.
Gradually add the dry ingredients to the wet just until combined.
Beat in all of the nuts last.
Scoop the dough and refrigerate or freeze at least 30 minutes before baking (if you can wait that long it will be worth the wait!).*
Bake for 12-15 minutes until the edges begin to turn golden brown. You can see my finished cookies at the 22:21 mark.
I like to do 3 coatings in powdered sugar: first while they are still warm as the sugar will melt and become sticky, creating an adhesive for your second and third coatings. Listen to my explanation with visuals at the 22:37 mark.
Keep in air tight container at room temperature and enjoy!
*You can scoop all of your dough balls right next to each other and chill them together, then bake off as you please. You can bake them straight from frozen! Once hardened in the freezer, feel free to pile the cookie dough balls into a plastic bag for space-keeping purposes. You can also scoop the cookie dough directly onto the sheet you intend to bake them all (spaced appropriately) and then refrigerate your entire baking tray.