Pecan Balls
2 c sifted flour	1/2 c granulated sugar
1/8 t salt	1 t vanilla
1-1/4 c pecans, ground	Cinnamon Sugar, Vanilla Sugar or Vanilla Confectioners' Sugar
2 sticks (1 c) unsalted butter, softened
Combine flour, salt and ground nuts. In a mixing bowl, cream butter, add sugar, and beat until light and fluffy. Beat in vanilla, then add flour and pecan mixture. Form dough into ball, wrap in wax paper, and refrigerate 1-2 hours.
Form cherry-sized balls of dough. Place on baking sheet and freeze. Can be put in freezer bags and stored for up to 3 months at this point. Place balls 1 inch apart on ungreased sheet and bake at 350°F for 13-18 minutes, or until barely golden at edges. Cool 2-3 minutes. Roll in dusting sugar, and allow to cool before storing in airtight container for up to 1 week; freeze for up to 2 months.
Vanilla Sugar:
3 c sugar	1 vanilla bean, cut in 1-in segments
Mix in food processor, store for 1 week before use.
Vanilla Confectioners' Sugar:
2 c confectioners sugar	1 vanilla bean (same as above)
Yield: 90 cookies.