1 lb. butter (4 sticks), softened
1/2 cup sugar
2 teaspoons pure vanilla extract
4 cups chopped pecans
4 cups flour, sifted
2-3 Cups sifted powdered sugar for rolling

1 lb. butter (4 sticks), softened 1/2 cup sugar 2 teaspoons pure vanilla extract 4 cup s chopped pecans 4 cup s flour, sifted 2 -3 Cups sifted powdered sugar for rolling

In a large bowl, cream together the butter, sugar and vanilla. Add the pecans and mix well. Lower the speed of the mixer and gradually add the flour, which helps to keep it from flying out at you. The dough will be stiff. Put in the refrigerator to cool and firm up a bit.

When ready to roll and bake, preheat oven to 350°. Pinch off bite-sized pieces of dough and roll into balls. Form the balls into cocoon shapes and place close together, but not touching, on lightly-greased cookie sheets. The cookies should be about the size and shape of pecans.

Bake at 350° for 20 minutes. Remove from the oven and allow to fully cool before removing the cookies from the sheets.

Place the powdered sugar in a bowl. Roll the cookies in the powdered sugar until thoroughly coated.