Recipe Courtesy of April Stamm

Makes 2 dozen

1 cup unsalted butter, room temperature

2 1/2 cups powdered sugar, sifted, divided

1 teaspoon kosher salt

2 teaspoons vanilla extract

2 cups all-purpose flour, sifted

1 cup pecans, ground to a course meal


Preheat oven to 325 degrees F.


Cream the butter and 1/2 cup powdered sugar together until light and creamy, beat in the vanilla.  Add the flour, salt and the ground pecans and mix to incorporate.  Roll the dough into walnut sized balls and place them an inch apart on an ungreased cookie sheet.  Bake at 325 degrees F for 25 minutes or until they just brown on the bottom and slightly around the perimeter.  Place the remaining 2 cups of powdered sugar in a lunch sized paper bag or large zip top bag.  Let the cookies cool for 5 minutes on the cookie sheet, then while still warm shake them 4 or 5 at a time in the bag of powdered sugar (the sugar will melt into the cookie slightly).  Let them cool completely on a cooling rack. When cool, shake them a final time in the powdered sugar.

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