3/4 cups pecans
4 ounces unsalted butter, softened
6 tablespoons sugar
1 1/2 teaspoons vanilla extract
1 cup all purpose flour
1/4 teaspoon salt
1/2 cup sugar
Preheat oven to 350 degrees. Toast the pecans on a jelly roll pan for @ 7 minutes. Pulse them in a food prcessor until finely ground ( or coarsely chop by hand)
In a large bowl, using an electric mixer, beat butter and sugar until light and fluffy; beat in vanilla and salt. With mixer on low, gradually add flour, beating just until combined. Fold in pecans.
Roll dough into 1 1/2-inch balls, and place on two baking sheets, 2 inches apart. With the dampened bottom of a glass, lightly flatten each ball.
Bake until cookies are golden brown, 15 to 17 minutes, rotating sheets halfway through. Transfer to wire racks, and let cool @ 4 minutes. While still warm, toss them in the sugar bowl to coat them completely.
Return to rack to cool completely.