1 c. pecans, toasted and divided
1/2 c. butter, softened
1/3 c. confectioners sugar
1/2 tsp. vanilla extract
1/4 tsp. freshly ground nutmeg
1/3 tsp. salt
1 c. all-purpose flour

Finely chop 1/2 cup pecans and coarsely chop remaining 1/2 cup of pecans; set aside.

In bowl with mixer at high speed, beat butter until light and fluffy. Add sugar, vanilla, nutmeg and salt; beat until smooth. Reduce speed to low; beat in flour and finely chopped pecans. Wrap dough in plastic; chill until firm (3 hours).

Preheat oven to 350°F. Pinch off bits of dough and roll into 1-inch balls. Roll in remaining coarsely chopped pecans. Place 2-inches apart on ungreased baking sheet.

Bake 12 to 15 minutes until dough is set. With spatula, carefully remove from pans. Cool completely on racks.

Makes 24 cookies.