Steps: |
| -Preheat the oven to 350 degrees for toasting the pecans. |
| -Toast the nuts for approximately 7 minutes and then cool. |
| -Grind the nuts with 3 tablespoons of the flour in a processor until fine. |
| -Cream the butter with the sugar until well blended; mix in the vanilla. |
| -Mix in the flour and salt to combine; add the nuts. |
| -Chill for 2 hours in the refrigerator. |
| -Preheat oven to 400 degrees for the cookies. |
| -Divide and roll into 1-inch balls. |
| -Place on an ungreased sheet pan 1 inch apart and bake for 8-10 minutes at 400 degrees. |
| -They will be a light golden color and a little soft still. |
| -Roll in the powdered sugar while warm and place on a wire rack to cool. |
| -Once they cool completely, roll again in the sugar. |
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