Preheat oven to 400 degrees. Line two baking sheets with parchment paper, set aside.
In a large bowl, beat together butter, sugar, and vanilla until smooth, about 2 to 3 minutes.
Add flour and salt, beat to combine.
Mix in chopped walnuts until dough holds together.
Shape dough into 1 inch balls, abut 2 teaspoons rolled between your palms. Place on parchment lined or ungreased baking sheets.
Bake for 10 – 12 minutes or until set and golden brown on the bottom, but pale golden on top. ***every oven is different, keep an eye on them***
Remove from pan and roll in powdered sugar/cinnamon mixture. Let cool completely.
Roll cookies in powdered sugar mixture one more time to thoroughly coat. Sprinkle with cinnamon if desired so your friends and family know what to expect once they bite into them.
Notes
Store cookies in an airtight container after they are COMPLETELY cooled or they will get mushy.
Cookies are best within 3 days, but will last for up to 5 days assuming you can keep your hands off of them.
To toast walnuts in the oven: Place in a 375 degree oven spread out on a baking sheet and bake for 10 to 15 minutes, until they just start to brown and become fragrant.
To toast walnuts on the stove: Heat a large frying pan over medium-high heat. Place a single layer of walnuts in the hot, dry pan and cook stirring frequently until they start to brown and become fragrant, about 5 minutes.