Snowball Cookies (Russian Tea Cakes)

Beat butter in the bowl of an electric mixer until light and fluffy, 5–8 minutes. Add 1/2 cup powdered sugar and vanilla and beat until well blended. Add flour and nuts, beating until incorporated. Remove dough and divide roughly in half. Wrap each half in plastic and chill in fridge for at least 1 hour.

Preheat oven to 350ºF. Whisk together remaining 1 1/2 cups powdered sugar and cinnamon in a pie dish.
Take out first half of chilled dough. Make 1-inch cookie balls and arrange them on a parchment-lined cookie sheet, 1 inch apart. Slightly pinch each ball so it stands taller and somewhat oval. Bake cookies just until bottoms are light golden brown, 12–13 minutes. Cool for 5–10 minutes on sheet.

Carefully toss warm cookies in the cinnamon sugar mix, coating completely. Place cookies on wire rack to finish cooling. Once fully cooled, re-coat each cookie in cinnamon sugar mix and serve. Repeat with remaining dough.