Line a baking tray with greaseproof paper and preheat the oven to 200°C/400F.

Place the softened butter, sugar and vanilla extract in a bowl and beat on medium until light and fluffy, approximately 1 minute with a hand beater.

Sift in the flour, add the salt and walnuts to the mixture.

Mix until combined, no dry portions remain in the bowl and the dough is smooth.

Place in the refrigerator for 5 minutes to lightly chill.

Remove and take a tablespoon amount, placing into your hand and rolling into a smooth ball, approximately 1 ½ inches in size. If the mixture sticks, return to the refrigerator for a further 5 minutes.

Place the rolled cookie onto the prepared baking tray and place onto your baking sheet. Repeat with the remaining dough.

Place in the oven and bake for approximately 10 minutes or slightly brown on the edges.

Remove and allow to cool on the tray for a few minutes before transferring to the cooling tray.

For the sugar coating, sift the confectioner’s sugar into a shallow dish and roll each cookie in the confectioner’s sugar carefully while still warm (the buttery sugar will stick to your fingers so it's easiest to place the cookie on the flat side down and rolling the top last, carefully picking up from the base).

Return the cookie to the cooling rack and repeat the confectioner’s sugar process twice more while allowing each to cool to room temperature.

Serve and enjoy.