pecans in blender or food processor. Beat butter with sugar, salt and
vanilla. Beat in ground pecans and flour. Shape into ¾ inch balls.
Place on ungreased baking sheets. Bake at 325 degrees for 15 minutes.
Allow to cool 5 minutes. Place powdered sugar in small paper or plastic
bag (a small Ziploc bag works really well). Drop warm cookies, a few
at a time, into bag. Shake gently. Cool sugar coated cookies on wire
rack. Shake again in powdered sugar if heavier coating is desired. (I
usually don’t do this.) Makes about 4 dozen. (I usually roll out all
48 and make adjustments to sizes of balls. Dough can be made in advance
and stored in the refrigerator. I use half sheet pans and fit 48 per
pan in 8 rows of 6.)