1 cup pecans, toasted and cooled (trust me)
1 3/4 cup powdered sugar
2 sticks unsalted butter, cold and cut into small pieces
2 1/2 tsp. vanilla extract
1/4 tsp. salt
2 cups flour
In a large food processor (NOT the mini prep), pulse the pecans and 1 cup of the powdered sugar until finely ground. Don’t over process.
Add butter, vanilla, and salt. Process until smooth.
Add flour and pulse just until the dough forms a ball.
Wrap the dough in parchment paper and put it into a ziplock bag. Refrigerate at least 1 hour before making cookies.
Preheat oven to 325 F.
Line a baking sheet with parchment paper. Roll 1″ balls and place on baking sheet, making sure they’re an inch or so apart.
Bake for 18-20 minutes or until tops are just golden brown.
Cool on wire rack 10 to 15 minutes.
Pour the remaining 3/4 cup of powdered sugar into a bowl and gently (VERY GENTLY) dip each cookie into the sugar, making sure to coat the top and bottom.
These freeze really well!!!