Bake 325, 20minutes. You can make a week ahead. Store in airtight container.
- 1 Cup Butter, Room temperature
- 2 teaspoons Vanilla Extract
- 1/2 Cup Sifted Confectioners Sugar, plus more for rolling cookies
- 2 Cups Flour
- 1/4 teaspoon Salt
- 1 Cup Finely Chopped Pecans or Walnuts
- Cream Butter in a large mixing bowl.
- Add vanilla then gradually add the 1/2 cup confectioners sugar, beating until light and fluffy.
- Sift the flour, measure, then sift again with the salt. Add gradually to the butter mixture.
- Add the pecans and mix well.
- Shape the dough into 1" balls and place 2" apart on ungreased baking sheets.
- Flatten slightly using the bottom of a glass.
- Bake for 20 minutes or until edges are very lightly brown.
- Remove the cookies from the baking sheets and roll powdered sugar while hot.
- Cool on wire rack and roll cookie again in powdered sugar before serving.