|Lightly salted butter||1 Pound (At Room Temperature)|
|Sugar/8 tablespoons fructose||10 Tablespoon|
|Sifted all purpose flour||4 Cup (64 tbs)|
|Ground pecans||4 Cup (64 tbs), very finely|
|Powdered sugar||1 Cup (16 tbs) (Add More If Needed)|
Fit electric mixer with whisk if available.
Beat butter on high until creamy and almost white.
Beat in sugar or fructose 1 tablespoon at a time.
Add vanilla and stir to blend.
Resift flour and slowly blend into butter mixture.
Mix in ground pecans 1 cup at a time.
Continue beating on high until very fluffy, at least 3 to 5 minutes.
Refrigerate dough for about an hour to make handling easier.
Preheat oven to 32.5Â°F.
Form dough into balls the size of a small walnut and arrange in rows on baking sheet.
Press pecan half into each.
Bake until golden brown, 15 to 20 minutes.
Let cool slightly, then sift powdered sugar over top.