• Preheat oven to 350°F and line a large cookie sheet with parchment or a silicone baking mat.
• In a mixing bowl, cream together softened vegan butter, 1/4 cup powdered sugar, and vanilla extract until smooth.
• Add flour, toasted nuts, and salt, and stir to combine. If the dough seems a little too dry/crumbly to easily form into a ball, stir in 1-2 teaspoons of plant milk. (This isn't always necessary, depending on which brand of butter you are using and how you measure your flour.)
• Snowball cookies are slightly crumbly, so they're easier to eat when they're small. I like to use exactly one level tablespoon of dough per each cookie. Roll the dough in your palms to form smooth balls. These cookies don't spread at all, so you can fit them all on one tray.
• Bake in preheated oven for 12-15 minutes, or until they look set. They can be very lightly browned on the bottoms but they shouldn't take on much color otherwise.
• Allow the cookies to cool for about 5 minutes till you're able to handle them. Add powdered sugar into a small bowl and roll each cookie in the sugar to coat. Place the cookies on a wire cooling rack. Roll them in powdered sugar one more time after they are fully cooled.

Storage

• Store Snowball Cookies in an airtight container at room temperature for up to a week. If you stack the cookies, I recommend placing a piece of parchment between each layer to keep them from sticking together.