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| 2 Tasse | Pecans toasted |
| 1/4 Tasse | sugar |
| 1 Tasse | Unsalted butter; cut into 8 pieces, room temp |
| 1 1/2 Teelöffel | vanilla |
| 1/8 Teelöffel | salt |
| 2 Tasse | flour |
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« c sugar
1 c powdered sugar
Preheat oven to 300. Chop pecans with 1/4 c sugar in processor until nuts are finely ground. Add butter, vanilla and salt and blend 1 minute, stopping once to scrape down work bowl. Add flour and process until just combined, using 2 or 3 on/off turns'; do not over process.
Shape dough into 1-1/4 inch balls. Roll in « cup sugar. Arrange on ungreased baking sheets, spacing 1 inch apart. Bake until just firm to touch, about 19 minutes. Transfer to rack and cool slightly. Dust warm cookies with powdered sugar. Cool completely before serving. (Can be prepared ahead and refrigerated 5 days or frozen 4 months.)
Cooking with Bon Appetite Cookies, 1987
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