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Preheat oven to 350°
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In a mixing bowl, combine the butter and sugar until fully combined
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Add in vanilla extract and mix again
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Add finely chopped walnuts
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Slowly add the flour in increments
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Mix until creamy (might be a bit sticky)
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Separate the dough in half
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Wrap each half in plastic Saran wrap
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Refrigerate dough for 45 minutes
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Once refrigerated scoop the dough into the ice cream scoop
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Cut ice cream scoop dough in half making two equal pieces of cookie dough
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Roll the dough into perfect circles. They should be about 2 inches in diameter (it’s ok if they’re a little smaller or bigger)
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Place the rounded cookie dough onto a baking sheet lined with parchment paper
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Bake for 12-15 minutes. Be careful to not overbake them and watch for cracking!
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Let the cookies cool until they are warm (not hot)
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Once they are warm to the touch, gently place each cookie, one by one, into a bowl filled with powdered sugar.
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Use a spoon to help carefully cover the cookies in powdered sugar
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Return the cookies back to the baking sheet and let them continue to cool
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Once completely cooled (about 20 minutes), pour the remaining powdered sugar evenly over the cookies on the baking sheet
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Gently press and sprinkle a second layer of powdered sugar onto each cookie
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Tap off excess sugar place them on a pretty holiday plate and enjoy!
