Active Time

　　30 min

　　Total Time

　　7 1/2 hr

　　You might be tempted to bake 2 sheets at a time in the upper and lower thirds of the oven. Don't give in to this urge—they must go in the middle of the oven to cook through and brown evenly.

　　

Ingredients

Makes about 6 dozen cookies

　　2 sticks (1 cup) unsalted butter, softened

　　3 cups confectioners sugar

　　1 teaspoon vanilla

　　2 1/4 cups all-purpose flour

　　3/4 cup very finely chopped pecans (2 1/2 oz)

　　3/4 teaspoon salt

　　

Step 1

Beat together butter and 1/2 cup confectioners sugar in a large bowl with an electric mixer at moderately high speed until pale and fluffy, about 4 minutes. Beat in vanilla, then add flour, pecans, and salt and mix at low speed until just combined. Chill, covered, at least 6 hours.

　　

Step 2

Preheat oven to 375°F.

　　

Step 3

Let dough stand at room temperature until just pliable, about 15 minutes. Roll level teaspoons of dough into 3/4-inch balls and arrange about 2 inches apart on lightly buttered large baking sheets.

　　

Step 4

Sift remaining 2 1/2 cups confectioners sugar into a large shallow bowl.

　　

Step 5

Bake in batches in middle of oven until bottoms are pale golden, 8 to 10 minutes. Immediately transfer hot cookies to confectioners sugar, gently rolling to coat well, then transfer to a rack to cool completely.

　　

Step 6

Roll cookies in confectioners sugar again when cooled.

　　Cooks' note:

　　· Cookies keep in an airtight container at room temperature 3 weeks.