1 Cup Butter, room temperature
6 heaping TBLS Powdered Sugar
2 Cups Flour, sifted with ¼ teaspoon of salt
2 teaspoons vanilla
2 Cups Pecans, finely chopped
Powdered sugar for rolling the cookies
In a standing mixer with the paddle attachment, cream the butter and add the powdered sugar. Add the flour, vanilla and nuts. Blend until dough pulls from the bowl. Make into small balls or “fingers” and place on an ungreased cookie sheet.
Bake at 300 degrees until light brown. Cool and then roll into powdered sugar.