• 1 C butter, softened
• 1/2 C powdered sugar
• 1 tsp vanilla
• 2 1/4 C sifted flour
• 1/4 tsp salt
• 3/4 C chopped pecans (can use walnuts too)
• extra powdered sugar (for rolling cookies in after baking)

Preheat oven to 400 degrees.

Cream together the butter and sugar. Add vanilla and stir well.

In a separate bowl, mix the sifted flour and salt. Gradually add this to the butter/sugar mixture, combining as you go.

Stir in the nuts.

Chill dough for about half an hour.

Form dough into 1″ to 1 1/4″ balls and place them on foil or parchment-lined baking sheets. Bake at 400 degrees for 10-12 minutes or until they start to turn just barely light golden brown. Remove from oven and cool slightly.

While cookies are still warm–but not too hot, so you don’t burn your fingers–roll them each in powdered sugar so they are evenly coated. Cool on wire racks.

After they are completely cool, you may optionally roll them again in the sugar for a second coating.

1″ balls = 48 cookies; 1 1/4″ balls= 36 cookies