Preheat oven to 400 degrees. Line a rimmed baking sheet with parchment paper.

Toast nuts on a pan over medium heat for 5 minutes, tossing often.

In a large bowl, using an electric hand mixer, cream together butter, 1/2 cup of powdered sugar, and 1 tsp of vanilla, until smooth.

Add flour and salt and continue mixing until no streaks of flour remain. The mixture will be lumpy. Use a firm spatula to fold in the nuts until evenly incorporated.

Use a firm spatula to fold in the chopped nuts until evenly incorporated.

Shape the dough into 1-inch balls and place them on a clean baking sheet at least 1-inch apart. Bake at 400˚F for 12 to 15 minutes, or until the edges are golden at the base.

Fill a bowl with 1 cup of powdered sugar and roll the cookie balls in it while they are still very warm then transfer to a platter to cool completely.

Once cookies are at room temperature, roll them in more powdered sugar to get perfect little snowballs. Cookies may be stored up to 1 week in an airtight container.