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Ingredients
- 1 cup butter, softened
- 2 cups confectioners' sugar
- 1 teaspoon vanilla extract
- scant 1 5/8 cups all-purpose flour, plus extra for dusting
- 12 teaspoon salt
- 58 cup pecan halves or 58 cup walnut halves, toasted and chopped very finely
Method
- Cream the butter with half the sugar and the vailla in a large bowl.
- Sift the flour and salt together into the bowl and fold into the mixture.
- Sir in the nuts.
- Cover and let chill in the refrigerator for one hour or until firm.
- Preheat the oven to 375 degrees.
- With floured hands, shape the dough into 1-inch balls and place about 1 1/2 inches apart on large baking sheets.
- Bake for ten minutes or until set but not browned, rotating the sheets so that the cookies bake evenly.
- Let cool on the baking sheets for 2-3 minutes.
- Place the remaining sugar in a shallow dish.
- Roll the warm cookies in the sugar, then let cool on wire racks for 30 minutes.
- When cold, roll again in the sugar.
- Serve immediately or store in airtight container.
