1 Cup Butter, Softened
1/2 Cup Confectionersí Sugar
1 Tsp Vanilla
2-1/4 Cups All-Purpose Flour
1/4 Tsp Salt
3/4 Cup Finely Chopped Nuts
Heat oven to 400 degrees F.
Beat butter, 1/2-cup confectionersí sugar, and the vanilla in large bowl with electric mixer on medium speed, or mix with spoon. Stir in flour and salt. Stir in nuts.
Shape dough into 1-inch balls. Place about 2 inches apart on ungreased cookie sheet. Bake 8-9 minutes or until set but not brown. Immediately remove from cookie sheet; roll in confectionersí sugar. Cool completely on wire racks. Roll in confectionersí sugar again.
Lemon Snowballs: substitute lemon extract for vanilla. Add 1 tsp grated lemon peel. Bake as directed. Crush 1/2-cup lemon drops in food processor or blender. Immediately roll baked cookies in confectionersí sugar; wait 10 minutes, then roll in crushed lemon drops. Re-roll again in confectionersí sugar.
Peppermint Snowballs: Use peppermint extract instead of vanilla or crush 3/4-cup hard peppermint candies in food processor or blender. Stir in 1/4 cup of the crushed candies with the flour; reserve remaining candy. Bake as directed. Immediately roll baked cookies in confectionersí sugar; wait 10 minutes, then roll in crushed peppermint candy. Re-roll if desired.