|Butter/Margarine||1⁄2 Cup (8 tbs), softened (1 Stick)|
|Confectionery sugar||3 Tablespoon (10X Sugar, For Dough)|
|Sifted all purpose flour||1 Cup (16 tbs)|
|Finely chopped pecans||1 Cup (16 tbs)|
|Confectionery sugar||1⁄4 Cup (4 tbs) (For Coating, 10 X Sugar)|
1. Cream butter or margarine and the 3 tablespoons 10X sugar until fluffy in medium-size bowl; stir in flour gradually, then pecans, until well blended. Chill until firm.
2. Roll, a teaspoonful at a time, into marble-size balls; place, 2 inches apart, on cookie sheets.
3. Bake in slow oven (325°) 20 minutes, or until lightly golden.
4. Cool on cookie sheets 5 minutes; remove carefully. Roll in the 10X sugar in pie plate while still warm to make a generous white coating; cool on racks. Store with waxed paper or plastic wrap between layers in a container with tight-fitting cover.