Russian Tea Cakes

Mix together thoroughly:
2 sticks soft butter
1/2 cup powdered sugar
1 tsp. vanilla

Stir in:
2 1/4 cups flour
1/4 tsp salt

Mix in:
3/4 cup finely chopped pecans

Chill dough about an hour. Roll into 1" balls. Place 2" apart on ungreased baking sheet. Bake at 400 degrees for 10-12 min. until set, but barely brown on bottom. While still warm, roll in powdered sugar. I put a long strip (about 4 paper towels) on the cabinet and put the cookies on that after I roll them the first time. Allow them to cool completely and then roll again in powdered sugar. Cookies can be stored in airtight plastic container and frozen for up to 3 weeks. You may want to sprinkle a little fresh powdered sugar on them when you take them out and serve them.

Note: I use my Kitchen-aide for the whole recipe. It makes it go a lot faster.