1 Cup (8oz/225g) butter at room temperature
1/3 cup (2 1/2oz/71g) sugar
Two tablespoons vanilla extract
1/4 teaspoon salt
2 cups (10oz/284g) all-purpose flour
Two cups (8oz/225g) pecans that have been toasted* (finely ground)
1 1/2 cup (6oz/172g) powdered sugar
Mix sugar, butter, vanilla, and salt using a large bowl or electric mixer.
Utilizing a spatula or a spoon, gradually add flour in two batches. Finally, add the nuts, and mix until completely integrated.
Cover and chill the dough for 45 minutes. (You can keep it in your refrigerator for up to 5 days or in the freezer for up to 6 weeks.)
Heat oven to 350degF (180degC) and then line the baking tray with parchment and place aside.
Put sugar powder into a bowl and put aside.
After cooling, After chilling, use a one tablespoon measure to scoop the cookies. Then, roll them between your palms to form a rounded ball. Place dough balls about 2 inches apart on the baking sheets. DO NOT reduce; leave as few balls as possible.
Bake preheated in the oven for between 14 and 15 minutes. Don’t overbake. The bottom of the cookies will be lightly browned; however, the tops will appear pale, which is normal.
Cool the cookies on the baking sheets for 5 to 10 minutes. While the cookies remain warm, take them out and gently roll them into your powdered sugar.
Set the sugar-coated cookies on wire racks and let them cool completely. After the cookies have cooled, roll them in powdered sugar another time.
Place in a sealed, airtight container at room temperature for up to 5 a.c.