1 1/4 c. powdered sugar, sifted and divided
1/2 c. butter, softened
1 tsp. vanilla
1 c. sifted all-purpose flour
1/8 tsp. salt
1 c. finely chopped pecans

Cream 1/4 cup powdered sugar and butter with electric mixer in mixing bowl until smooth. Add vanilla; blend well. Add flour and salt; blend well. Stir in pecans. Cover with aluminum foil. Refrigerate about 1 hour.

Preheat oven to 350 degrees. Lightly greased 2 baking sheets. Shape dough into 1/2 inch balls. Place on prepared baking sheets. Bake 15 minutes or until lightly browned. Remove from baking sheets. Carefully roll each ball in remaining cup of powdered sugar to coat. Cool on wire racks. Roll again in powdered sugar. Store in airtight container. (About 66 cookies.)