Ingredients
- 1 cup pecans, pieces or halves
- 1 cup butter, softened
- 2 cups powdered sugar, divided
- 2 cups all-purpose flour, divided
- 2 tsp. vanilla
- 1/8 tsp. salt
Directions
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Process nuts in food processor, using on/off pulsing action until pecans are ground but not pasty.
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Beat butter and 1/2 cup powdered sugar in large bowl with electric mixer at medium speed until light and fluffy.
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Gradually add 1 cup flour, vanilla and salt. Beat at low speed until well blended.
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Stir in remaining 1 cup flour and ground nuts.
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Shape dough into ball; wrap in plastic wrap. Refrigerate 1 hour or until firm.
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Preheat oven to 350°F. Shape dough into 1-inch balls. Place 1 inch apart on ungreased cookie sheets.
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Bake 12 to 15 minutes or until golden brown.
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Let cookies stand on cookie sheets 2 minutes.
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Meanwhile, place 1 cup powdered sugar in 13X9-inch glass dish.
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Roll hot cookies in powdered sugar, coating well.
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Let cookies cool in sugar.
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Sift remaining 1/2 cup powdered sugar over sugar-coated cookies before serving.
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Store tightly covered at room temperature or freeze up to 1 month.