Finely chop the nuts or transfer the nuts to a food processor fitted with the blade attachment and process into a fine meal; set aside.

Combine the dry ingredients. Place the flour, chopped nuts, and salt  in a medium bowl and whisk to combine; set aside.

Cream the butter and 1/2 c of the powdered sugar. Beat on medium-high speed until light and fluffy, about 3 minutes.

Beat in the vanilla. Stop the mixer and scrape down the paddle and sides of the bowl with a rubber spatula.

Add the flour mixture to the butter mixture on low speed and gradually beat in the flour mixture until just combined. (I always cover the mixer with a dish towel during this step so I don’t have flour flying all over the kitchen!)

Chill the dough. Transfer the dough to a piece of plastic wrap, form into a 1-inch-thick disc, and wrap completely in the plastic. Refrigerate until firm but still soft enough to scoop, 45 minutes to 1 hour.

Preheat the oven to 350 with oven rack in middle position. I always bake my cookies one sheet at a time. Prepare your baking sheets by lining with parchment or Silpat liners.

Form the dough into 1 tablespoon balls and place on the baking sheets, spacing them at least 1 1/4-inches apart. (If you choose to use colored sugar, now is the time to roll them in it. You will still coat them with powdered sugar after they bake. This just gives them a touch of sparkle!)

 Bake for 8 minutes.

Cool for 10 minutes. While still warm, gently coat each cookie completely in powdered sugar and place on a rack. Let cool completely, about 15 minutes more, then coat again in the powdered sugar.

Storage: The cookies can be stored in an airtight container at room temperature for up to 3 days.