1 cup coarsely chopped pecans
9 ounces unsalted butter, softened (2 sticks, plus 1 ounce)   
1/4 teaspoon salt                        
1/2 cup powdered sugar
2 1/2 teaspoons vanilla
2 cups all-purpose flour
Additional 1/3 cup powdered sugar

Toast pecans in preheated 350-degree oven for 5 to 8 minutes or until lightly browned. Set aside to cool. Grind in a food processor, or use a knife, until finely chopped but not oily.

With a beater attachment, beat butter, salt, the half cup of powder sugar and vanilla until light and fluffy. Gently fold in the toasted chopped pecans. Sift the flour over the butter mixture, gently combining until well blended.

Roll the cookies into 1-inch balls and place on greased cookie sheet. Bake for 12 to 15 minutes in a preheated 350-degree oven. It’s helpful to rotate the cookie sheet halfway through the cooking process.

Transfer the baked cookies to a cooling rack. When completely cool, roll in an additional 1/3 cup of powdered sugar or more as necessary. Makes 5 dozen.