Ingredients:
1 cup butter, chilled
½ cup powdered sugar, plus another 1 ½ cups for rolling the baked cookies in
¼ teaspoon salt
1 teaspoon vanilla
1 cup finely chopped pecans
2 ¼ cup flour
Directions: Pre heat oven to 350 degrees F. Cream butter and ½ cup powdered sugar together, then add vanilla and salt. Mix well. Add the flour and pecans and combine thoroughly. Roll into 1 inch balls and place one inch apart on two foiled and greased baking sheets. Bake for 15 minutes or until the bottoms are JUST starting to turn golden. Place 1 cup powdered sugar in a wide, shallow bowl and reserve. Remove from oven and let cool for 5 minutes. This is where you want to be careful. The cookies need to be warm in order for the powdered sugar to stick, but if they are too hot, they will crumble in your hand. I always do a ‘test cookie’ after they cool for five minutes. Hey, any cookie that crumbles is mine! If they start to crumble, let them rest another few minutes. Carefully roll each baked cookie in powdered sugar and remove to wax paper or a wire rack to cool completely.Re-roll in powdered sugar before storing in tightly sealed container. 
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