In a large mixing bowl, cream together the softened butter and powdered sugar until light and fluffy, about 3-4 minutes. Add the vanilla extract and mix until incorporated.

Gradually add the flour to the butter mixture, mixing on low speed until fully combined. Fold in the finely chopped nuts by hand, ensuring they are evenly distributed.

Cover the dough with plastic wrap and chill in the refrigerator for at least 30 minutes. This will make the dough easier to handle and shape.

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

Using your hands, roll tablespoons of dough into small balls and place them on the prepared baking sheet, leaving about 1 inch between each cookie.

Bake in the preheated oven for 12-15 minutes, or until the bottoms are lightly golden. Be careful not to overbake.

Allow the cookies to cool slightly before rolling them in powdered sugar. For an extra snowy look, roll them a second time once completely cool.

Store the cookies in an airtight container at room temperature. They will stay fresh for up to a week.