Ingredients
Scale
- 1 cup unsalted butter, softened to room temperature
- 1/2 cup powdered sugar (plus extra for rolling)
- 1 teaspoon pure vanilla extract
- 2 1/4 cups all-purpose flour
- 1/4 teaspoon salt
- 3/4 cup finely chopped walnuts or pecans
Instructions
- In a large mixing bowl, cream together the softened butter, 1/2 cup of powdered sugar, and vanilla extract until the mixture is smooth and fluffy. In a separate bowl, whisk together the all-purpose flour and salt. Gradually add the dry ingredients to the butter mixture, mixing on low speed until a stiff dough forms. Gently fold in the finely chopped walnuts or pecans until they are evenly distributed throughout the dough. Wrap the dough in plastic wrap and chill in the refrigerator for about 30 minutes to make it easier to handle.
- Preheat your air fryer to 320°F (160°C). Scoop about one tablespoon of dough at a time and roll it between your palms to form 1-inch balls. Line the air fryer basket with a piece of perforated parchment paper specifically designed for air fryers. Place the dough balls in the basket, leaving at least half an inch of space between each cookie to allow for airflow. Cook the cookies in batches for 7 to 9 minutes. They should be set and slightly firm to the touch but should not be heavily browned.
- Carefully remove the hot cookies from the air fryer and let them cool for only two or three minutes. While they are still warm, roll each ball in a bowl of powdered sugar until fully coated. Place the coated cookies on a wire rack to cool completely. Once they are cold, roll them in the powdered sugar a second time to create a thick, white, snowy exterior. Serve immediately or store in an airtight container.
- Cook Time: 23 minutes