2cupspecansI actually like to toast my pecans briefly before chopping them, but some prefer the cookies make with raw pecans...your choice!
Finely chop pecans. I use my food processor but if you don't have one and are doing by hand, they do need to be finely chopped.
Cream butter and sugar. Add vanilla and mix til thoroughly combined.
Add flour and salt and mix thoroughly.
Add nuts incorporate into dough; using a paddle attachment or your hands.
Refrigerate 30 minutes (I'll make the night before too, refrigerate and then let sit at room temperature for 30 minutes before continuing)
Roll into 1-inch balls and place one inch apart on a cookie sheet. Bake for 15-20 minutes at 375 degrees until set but not brown. Remove from oven and let set for 1 minute.
Roll in confectioner's sugar.
Roll again if desired when cool.
For a change, we will sometimes roll them in a combination of confectioner's sugar and pastel colored granulated sugar; it makes for a very winter wonderland sort of look with blue, pink and purple sugars.
Be sure to let them cool completely before storing them.