Russian Tea Cakes

I should have started posting cookie recipes earlier for the holidays but, here goes. To hopefully make up for my lateness, I'm posting 2 cookie recipes for this week and 2 for my next post. Also, I'm posting on December 17, (Tuesday) because I'm traveling and will not have access to my computer that day.
Russian Tea Cakes have several different names, but all are tasty. These cookies are very rich
and buttery tasting. The pecans add a good nutty flavor, while the confectioner's sugar brings in a sweet, delicate flavor. The cookie crumbles as you eat it and melts in your mouth. Makes about 30 cookies.
Ingredients:
1 Cup (2 sticks) unsalted butter, softened
1/2 Cup sifted confectioner's sugar, plus more
1 teaspoon pure vanilla extract
2 1/4 Cups all-purpose flour
1/4 teaspoon salt
3/4 Cup finely (but not chopped to a powder!) chopped pecans

1.  In a medium sized bowl stir together the flour, salt, and nuts; set aside. Using an electric mixer, beat the butter, sugar, and vanilla until combined. Don't beat until light and fluffy. Beat the flour mixture on low into the butter mixture, until combined. Dough will be somewhat dry.Chill the dough in the refrigerator for 2-4 hours, or in the freeze for 30 to 45 minutes.
2.  Adjust oven rack to middle position. Preheat oven to 400 degrees F.  Put some confectioner's sugar in a cereal bowl, and set aside. ( Later you may need more). Take pieces of chilled dough and roll them into 1" balls, using clean hands. Place on an ungreased cookie sheet. Bake until set but not brown, 10-12 minutes. 
3. Once cookies are done let cool for about 5 minutes, remove 1 cookie at a time and roll it in the confectioner's sugar. Continue until all of the cookies are coated. Let them cool for an hour and roll them again in more powdered sugar. If you want, roll the cookies a third time in confectioner's sugar.