Preheat to 350F degrees. Toast walnuts for about 10 minutes on a baking sheet moving around after five minutes to all the nuts toast evenly. Set oven to 375F after toasting. Allow nuts to cool then chop finely.
Cream the butter in a stand mixer. Add salt and vanilla, then add powdered sugar mixing until light and fluffy.
Add in chopped walnuts, then add the flour gradually until incorporated into a dough. Scrape the bowl down and mix in any bits of flour or butter with your spatula.
Roll dough into 1.5 inch balls using the palms of your clean hands. Place on parchment-lined baking sheet.
Bake at 375F for about 10-12 minutes or until cookies are a very light golden brown on the bottom. While cookies are baking place about 1/2 cup of powdered sugar in a bowl and set aside.
Allow to cool for a minute or until JUST cool enough to handle. Roll in the powdered sugar and set aside.
Sift a bit more confectioners' sugar over the cookies then serve.
You can sub in chopped pecans if desired.
Make sure to roll in powdered sugar as soon as the cookies come out of the oven, they need to be hot for the sugar to stick.
Rotate cookie sheet half way through baking to get a more even color on the cookies.