1 cup (2 sticks) butter
1/4 cup granulated sugar
2 tsp. vanilla extract
2 cups sifted all-purpose flour
2 cups raw pecans, finely chopped
2 cups sifted confectioners' sugar, for rolling

Preheat oven to 300°F. Line three cookie sheets with parchment paper or use 3 non-stick cookie/baking sheets (Silpat).

With an electric hand mixer or by hand, cream butter, granulated sugar and vanilla until light and fluffy, one to two minutes. Add flour, and mix until thoroughly combined. Add chopped nuts and mix until well blended, about 30 seconds.

Measure out generously rounded teaspoonfuls of dough and roll them into balls. Place the balls about 1-inch apart on the cookie sheet.

Bake at 300°F until they just begin to turn golden, about 30 minutes.

Note: To test for doneness, remove one cookie from the sheet and cut it in half. There should be no dough strip in the center.

Roll the cookies in the confectioners' sugar while they are still warm, then cool on the cookie sheets. Serve when cooled.

Submitted by: Gail Hoffman