Ingredients

2¼ cups Pecans about 1⅓ cup finely chopped/ground
1 cup (2 sticks) butter softened
½ cup powdered confectioners' sugar
⅓ cup granulated sugar
½ teaspoon salt
2½ teaspoons vanilla extract, I used Mexican Vanilla Extract more for flavor; up to 1 tbsp.
2¼ cups all-purpose flour
1½ cups powdered confectioners' sugar, to dust

Instructions

Place pecans in a food processor or small chopper. Ground until no big chunks remain.
In a bowl fit with a mixer, beat butter, ½ cup powdered sugar, and ⅓ cup granulated sugar until light and fluffy; about 5 minutes.
Beat in salt, and vanilla extract.
Slowly beat in flour, ½ cup at a time until incorporated.
Slowly beat in chopped pecans and mix just until incorporated.
Refrigerate dough 30 minutes to 1 hour. This will make the dough easier to work with.
Preheat oven to 350°F. Line a large baking sheet with parchment paper.
Use a cookie scoop to scoop dough. I used a 1½ tablespoon cookie scoop. If the dough is sticky, dip it in a bowl of powdered sugar between each scoop.
Roll dough between hands to create a ball. Place on baking sheet spaced about 1 inch apart.
Bake in oven 15-18 minutes. Allow cookies to cool for 5 minutes.
In a large bowl, add 1½ cups powdered confectioners' sugar.
Coat each ball with powdered sugar. Transfer to cooling rack. Repeat step after completely cooled.
Store in an air-tight container.

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