Snow Drop Butter Cookies

Snow Drop Cookie Dough

• ⅞ cup unsalted butter — 1 cup minus 2 tablespoons, softened
• 4 tablespoons powdered sugar
• 2 cups cake flour — spooned and leveled
• 1 cup walnuts — finely chopped
• 2 teaspoons vanilla extract
• 1 teaspoon water

Powdered Sugar Coating

• 1 ½ cups powdered sugar — sifted and divided

1. Cream the Butter and Sugar: In a large mixing bowl, beat the softened butter with a hand mixer or stand mixer on medium speed for about 30 seconds, until creamy. Add the powdered sugar and beat for 1–2 minutes, until smooth and slightly lightened, scraping the bowl as needed.7/8 cup butter, 4 tbsp powdered sugar
2. Add the Flavorings: Reduce the mixer to low speed. Add the vanilla extract and water and mix just until combined, scraping the bowl as needed.2 tsp vanilla extract, 1 tsp water
3. Add the Dry Ingredients: With the mixer on low speed, gradually add the cake flour and mix only until a few dry streaks remain. Use a wooden spoon or flexible spatula to fold in the finely chopped walnuts until evenly distributed and the dough holds together when pressed.2 cups cake flour, 1 cup walnuts
4. Chill the Dough: Cover the mixing bowl and refrigerate the dough for about 30 minutes, until it is firm enough to shape without sticking excessively.
5. Prepare the Oven: Position an oven rack in the center of the oven and preheat the oven to 350°F. Line 2 large baking sheets with parchment paper.
6. Shape the Cookies: Portion the dough with a level 1-tablespoon cookie scoop or measuring spoon. Gently shape each portion into a small oval or date shape about 1½ inches long. Arrange the cookies about 1½ inches apart on the prepared baking sheets. The dough should make about 36 cookies.
7. Bake: Bake one sheet at a time for 12–15 minutes, until the tops look dry, pale, and set and the bottoms are lightly golden. Do not overbake.
8. First Sugar Coating: Let the cookies stand on the baking sheet for 5 minutes, until firm enough to handle but still warm. Place about half of the sifted powdered sugar in a shallow bowl. Gently roll each warm cookie in the sugar, then transfer it to a cooling rack.About ¾ cup powdered sugar
9. Cool Completely: Let the first-coated cookies cool on the rack for about 20 minutes, until completely cool and at room temperature.
10. Second Sugar Coating: Place the remaining powdered sugar in a clean shallow bowl. Roll the cooled cookies in the sugar a second time until generously coated, adding more of the reserved sugar to the bowl as needed.Remaining powdered sugar