1 cup butter, softened
1 tablespoon sugar
2 teaspoons vanilla extract
2 cups chopped pecans (measure after chopping)
2 cups all-purpose flour
1 teaspoon salt
Line a jelly roll pan or cookie sheet with parchment paper and set aside.
Preheat oven to 275 degrees.
Cream butter, sugar and vanilla. Mix in pecans, flour and salt. Form into balls that are a bit smaller than a golf ball. Place pecan balls on the parchment, leaving enough space between them that they do not touch.
Bake at 275 degrees for 30 minutes. Raise oven temperature to 325 degrees and bake 10 minutes more.
Let cookies cool enough on the baking sheet to be able to handle with your hands. Generously roll each ball in powdered sugar and set aside to cool completely.
Store in airtight container. These are great to freeze, too.
Makes: 2½ dozen.
Test kitchen notes: These cookies are easy and fast to mix. Uncooked dough balls should not touch on the baking sheet, but they don't spread during cooking, either, so you can place them fairly close together. Substituting unsalted (sweet) butter for regular butter and toasting the pecans before using them in the dough would intensify these dominant flavors.
— World-Herald staff writer Sue Story Truax
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