Heat the oven to 350 degrees. Lightly spray a baking sheet with cooking spray. In the bowl of a stand mixer fitted with a paddle attachment, cream the butter and 1/2 cup confectioners’ sugar together. Add the vanilla, flour, salt, and nuts and mix well. The dough will still be crumbly.

Form the cookie dough into 1-inch balls and place on the baking sheet.

Bake for 12 to 15 minutes, until the bottoms are a light golden.

Sift 2 cups of the confectioners’ sugar into a large bowl. When the cookies are finished baking, allow them to cool for about 5 minutes. Toss them gently in the sifted sugar until they are completely covered. Remove the cookies from the sugar, gently shaking off any excess, and let cool completely on a tray in a single layer.

When all the cookies are completely cool, sift the remaining 1/2 cup confectioners’ sugar on top of them. Store in an airtight container for up to 3 days at room temperature.