|Pecans||2 Cup (32 tbs), toasted (500 Milliliter)|
|Butter||1 Cup (16 tbs), softened (250 Milliliter)|
|Icing sugar||1 1⁄4 Cup (20 tbs) (300 Milliliter)|
|Vanilla||1 1⁄2 Teaspoon (7 Milliliter)|
|All purpose flour||2 Cup (32 tbs) (500 Milliliter)|
|Salt||1⁄2 Teaspoon (2 Milliliters)|
Chop nuts finely; set aside.
In bowl, beat butter with 1/4 cup (50 mL) of the sugar until smooth; beat in vanilla.
With wooden spoon, stir in flour, salt and nuts, using hands to finish mixing and form dough into ball.
Wrap in plastic wrap; refrigerate for 30 minutes.
Using hands, form dough into 1 inch (2.5 cm) balls; place 1 inch (2.5 cm) apart on ungreased baking sheets.
Bake in 325Â°F (160Â°C) oven for 18 to 20 minutes or until lightly golden.
Remove to racks and let cool for 5 minutes.
Roll balls in remaining sugar; return to racks and let cool completely.
Roll again in sugar. (Snowballs can be layered between waxed paper in airtight container and stored for up to 1 week or frozen for up to 3 months.)