Ingredients

• 1 cup unsalted butter
• 1/2 teaspoon vanilla extract
• 1-3/4 cups all-purpose flour
• 1/2 cup pecan halves
• 1 cup powdered sugar
• a pinch salt
• 1-1/2 cups powdered sugar ( for topping)
   

Instructions

1. Preheat oven to 350°F.
2. Place pecans on a cookie sheet and toast for about 5 minutes, stirring occasionally, until lightly browned.
3. Cool pecans completely before proceeding.
4. in a food processor:
   • Process pecans, salt and sugar until pecans are ground very fine.
   • Cut the butter in chunks and, with the motor running, add.
   • Process until smooth and creamy.
   • Scrape down bowl, add vanilla and pulse.
   • Add flour and salt, pulse until it starts to clump.
5. OR in a mixer:
   • Soften butter.
   • Grind toasted pecans.
   • In medium bowl whisk, flour, nuts and salt until combined.
   • Combine sugar and butter in a mixing bowl, beat until light and fluffy.
   • Beat in vanilla extract and scrape down bowl.
   • Stir on low speed, gradually adding the flour mixture until just incorporated.
6. Place dough into a bowl and refrigerate for 1 to 3 hours.
7. Measure dough using a gently rounded 1 ¼" scoop, or 1 scant tablespoon, roll between palms to form a 1" balls.
8. Place balls 1 ½" apart on cookie sheet, bake for 15 mins or until just beginning to brown, undersides will be lightly browned.
9. Cool cookies on sheet for 2-3 mins, using a small angled spatula lift the cookies from the sheet and gently roll several times in powdered sugar.
10. Cool completely on rack and roll again in powdered sugar.
     

Yield: 4 dozen

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