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

1. Process nuts in food processor, using on/off pulsing action until pecans are ground but not pasty.

2. Beat butter and 1/2 cup powdered sugar in large bowl with electric mixer at medium speed until light and fluffy.

3. Gradually add 1 cup flour, vanilla and salt. Beat at low speed until well blended.

4. Stir in remaining 1 cup flour and ground nuts.

5. Shape dough into ball; wrap in plastic wrap. Refrigerate 1 hour or until firm.

6. Preheat oven to 350°F. Shape dough into 1-inch balls. Place 1 inch apart on ungreased cookie sheets.

7. Bake 12 to 15 minutes or until golden brown.

8. Let cookies stand on cookie sheets 2 minutes.

9. Meanwhile, place 1 cup powdered sugar in 13X9-inch glass dish.

10. Roll hot cookies in powdered sugar, coating well.

11. Let cookies cool in sugar.

12. Sift remaining 1/2 cup powdered sugar over sugar-coated cookies before serving.

13. Store tightly covered at room temperature or freeze up to 1 month.

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