Ingredients
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2 sticks butter
3/4 c. powdered sugar
1 tsp. vanilla
2 c. sifted flour
1 c. finely chopped pecans
Preparation
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Cream butter with sugar and vanilla.
Gradually blend in flour; add nuts and shape into small balls (about size of malt balls).
Place on ungreased cookie sheet and bake for 12 to 15 minutes at 325\u00b0.
Do not overbake.
When they are still warm, place in a plastic bag with 3/4 cup powdered sugar.
Shake to coat cookies.
Remove from bag; place on wax paper to cool.
After they are completely cool, shake in powdered sugar again.
Store in tightly covered container with more powdered sugar.
Makes 9 to 10 dozen.
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