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Preheat oven to 325.
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Place pecans on a baking sheet and toast for 5 minutes. Cool.
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Add pecans and 1 tablespoon confectioner’s sugar to food processor. Process until finely ground.
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Combine flour, ground pecans, chocolate and salt. Mix and set aside.
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In a stand mixer cream butter and confectioner sugar until light and fluffy. Add vanilla and mix to incorporate.
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Slowly add dry ingredients and mix just until incorporated. Do not over mix. Turn dough on to plastic wrap.
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Chill for 1 to 2 hours. Shape dough into 1 inch balls. The dough can be a little crumbly, but will come together from warmth of hands.
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Bake 12-18 minutes at 325, or until cookies are firm to the touch.
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Cool on baking sheets.
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Combine the extra chocolate and confectioners’ sugar.
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Dust cookies.