yduras

The original recipe for these calls for almonds, but I think they are scads better with pecans. I suppose they could probably be made with any kind of nut, really. But I like pecans.

creme:

1 C butter

add:

1 C sifted confectioners sugar

½ t salt

stir in:

2 C ground pecans

1 t vanilla

add:

2 C flour

shape into smallish balls (maybe 2-3 cm diameter) on ungreased pan

bake 15 minutes at 365 °

when done, roll in confectioners sugar and let cool

I usually don't so much "roll" them in the sugar as put a little sugar in a paper sack, drop a couple of cookies in the sack, and shake gently. You have to be gentle to avoid too much breakage, but that works pretty well.

Honestly, I don't know if you have to sift the confectioner's sugar, but it sure cuts down on lumps. If you don't have a sifter, you can use a mesh strainer for about the same effect. A sifter is actually a pretty handy baking tool, if you can get ahold of one. It gives you a lot better control when adding dry ingredients.

Oh, the recipe also says that you can substitute brown sugar for confectioner's sugar (in the dough, I presume). I've never tried that, although I suppose it would give the cookie a more butterscotchy flavor.

This recipe is also from my mother's little brown notebook.