Swedish Nut Balls

• 1 cup cold lightly salted butter, cut into chunks
• 1 3/4 cups powdered sugar
• 2 cups flour
• 1 teaspoon vanilla extract
• 1 cup ground pecans

1. Preheat the oven to 325 degrees.
2. In a bowl, cream together butter and 3/4 cup of the powdered sugar.
3. Add the flour, vanilla and ground pecans.
4. Stir to combine.
5. Shape dough into balls, using a slightly rounded teaspoon for each.
6. Place 2 inches apart on a parchment-lined cookie sheet.
7. Bake until the edges turn gold, about 20 minutes.
8. Transfer cookies to a rack to cool.
9. Cookies can be frozen in an airtight container, with wax paper between each layer for up to 6 months.
10. Defrost 30 minutes.
11. Just before serving, place the remaining cup of powdered sugar in a plastic bag.
12. Add several cookies and shake gently to dust with sugar.
13. Repeat with remaining cookies.

cold lightly salted butter, powdered sugar, flour, vanilla, ground pecans

Taken from cooking.nytimes.com/recipes/1214 (may not work)