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1
HEAT oven to 350F Place pecans, 1/2 cup powdered sugar and salt in bowl of food processor fitted with metal blade.
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2
Pulse machine on and off to break up nuts, then process until nuts are finely ground.
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3
Add butter a few pieces at a time, pulsing on and off to incorporate, then process until mixture is smooth; pulse in vanilla.
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4
Add flour and pulse machine on and off until incorporated, scraping the dough down once or twice.
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5
Process until the dough begins to form a ball.
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6
REMOVE dough from machine, form into a very flat disc, wrap in plastic wrap and refrigerate at least 2 hours or until firm enough to roll into balls.
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7
Dough may be refrigerated overnight.
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8
**.
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9
LINE two rimmed jelly-roll pans with parchment paper.
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10
Roll dough between lightly floured palms into 1-inch balls and place on prepared cookie sheets 2-inches apart.
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11
Make an indentation with your thumb or finger in center of each cookie to make a deep well, going about three-quarters of the way down into the cookie.
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12
If cracks form, simply press any cracks together.
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13
BAKE 13 to 15 minutes or until light golden brown on the bottoms and around the edges.
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14
Place cookie sheets on cooling racks; sift remaining 1 1/2 cups powdered sugar over warm cookies.
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15
Immediately fill the indentations with jelly and allow to cool completely.
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16
*To toast pecans: Place pecans in dry nonstick skillet; cook over medium heat, shaking pan until nuts are lightly browned.
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17
**You may freeze dough up to 1 month; defrost in refrigerator overnight before proceeding.
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18
Cookies may be stored at room temperature in an airtight container for up to 2 weeks; these are best stored in single layers separated by waxed or parchment paper.
