1/3 cup sugar
1 tablespoon water
1-1/2 teaspoons vanilla extract
2 cups flour
1 cup pecan finely chopped or blanched almonds
1/4 teaspoon salt
Powdered sugar
Glaze or frosting of your choice (optional)
Preheat oven to 350 degrees. In a large mixer bowl at medium speed, beat butter and sugar until fluffy. Beat in water and extract. At low speed, beat in flour, nuts, and salt until well blended. If dough is too soft, chill until firm enough to handle.
To form snowballs, shape 1 tablespoon of the dough at a time into balls. Place balls 1 inch apart on ungreased baking sheets. Bake 12 to 15 minutes until set, but not browned. Remove cookies immediately from baking sheets and cool 5 minutes on wire racks, then roll in powdered sugar. Or, cool and glaze or frost. Store in an airtight container in a cool place.
If glazed or frosted, place cookies in a container with wax paper between layers. Store loosely covered. If using powdered sugar, lightly sprinkle tops with additional powdered sugar before serving.