2 cups sifted all-purpose flour
3/4 teaspoon salt
1 cup (2 sticks) unsalted butter or margarine
1/2 cup granulated sugar
1 tablespoon vanilla extract
1 cup finely chopped pecans
3/4 cup sifted confectioners sugar
Preheat the oven to 325°F; butter two baking sheets.
Onto a piece of wax paper, sift the flour and salt.
In a medium-size bowl, with an electric mixer on high, cream the butter and granulated sugar until light and fluffy.
Blend in the vanilla.
Using a wooden spoon, stir in the flour mixture, then the pecans.
Dust your hands with a little of the confectioners sugar and roll the dough into 1-inch balls.
Place 2 inches apart on the baking sheets and bake for 25 minutes or just until light brown.
Transfer to racks to cool for 15 minutes, then roll in the confectioners sugar.
These cookies keep well in an airtight container for up to 2 weeks.
Do not freeze them.