|Unsalted butter||1⁄2 Cup (8 tbs) (1 Stick, At Room Temperature)|
|All purpose flour||1 Cup (16 tbs)|
|Sifted powdered sugar||1⁄4 Cup (4 tbs)|
|Finely chopped pecans/Finely chopped almonds||1⁄2 Cup (8 tbs), toasted|
|Powdered sugar||1 Tablespoon|
Position rack in center of oven and preheat to 350°F.
Beat butter until light and fluffy.
Add flour, 1/4 cup powdered sugar, nuts, vanilla and salt and continue beating until mixture forms soft dough.
Wrap tightly and freeze 1 hour, or refrigerate overnight until dough is firm enough to pinch off in pieces about the size of large walnuts.
Roll walnut-size pieces of dough between palms of hands into balls or half-moon shapes.
Space about 1 1/2 inches apart on ungreased baking sheet.
Bake until cookies are pale golden, about 20 minutes.
Cool slightly on wire racks.
Dust generously with powdered sugar while still warm.