8 oz (230 g) butter
½ cup powdered sugar
a pinch of salt
1½ tsp cinnamon
2 tsp vanilla extract
2¼ cups all-purpose flour
1½ cups nuts (any kind; I used almonds)
Additionally, powdered sugar for rolling the balls.
All ingredients should be at room temperature. Beat the butter with the powdered sugar until fluffy. Add the salt, cinnamon, vanilla, flour, and mix again. Then, fold in the nuts and mix well. Form the dough into balls the size of walnuts, place them on a baking sheet, and refrigerate for 1 hour.
Bake the cookies for about 10-12 minutes at 350°F (180°C). Roll the balls in powdered sugar three times: first when they are still warm, and then two more times afterward. This way, more powdered sugar will stick to the cookies.
The cookies turn out very crispy and can be stored for up to a month. Enjoy your meal!