PREPARATION:

1. Place pecans in food processor. Process using on/off pulsing action until pecans are ground but not pasty.
2. Beat butter and 1/2 cup powdered sugar in large bowl with electric mixer at medium speed until light and fluffy. Gradually add 1 cup flour, vanilla and salt. Beat at low speed until well blended. Stir in remaining 1 cup flour and ground nuts. Shape dough into ball; wrap in plastic wrap. Refrigerate 1 hour or until firm.
3. Preheat oven to 350°F. Shape dough into 1-inch balls. Place 1 inch apart on ungreased cookie sheets.
4. Bake 12 to 15 minutes or until golden brown. Let cookies stand on cookie sheets 2 minutes.
5. Meanwhile, place 1 cup powdered sugar in 13X9-inch glass dish. Transfer hot cookies to powdered sugar. Roll cookies in powdered sugar, coating well. Let cookies cool in sugar.
6. Sift remaining 1/2 cup powdered sugar over sugar-coated cookies before serving. Store tightly covered at room temperature or freeze up to 1 month.