1 stick butter, softened
2 tbsp powdered sugar
pinch of salt
1/2 tsp vanilla
1 1/2 tsp water
1 cup flour
1 cup roughly chopped toasted pecans
powdered sugar for rolling
Pulse nuts in either a food process or a high speed blender until very finely ground. Remove and set aside.
Cream the butter until light and fluffy and then add the 2 tbsp powdered sugar, vanilla and water. Blend until smooth.
Add the finely ground pecans, flour and salt to the butter and mix until combined. Refrigerate dough for 1 hour.
Preheat oven to 250 degrees.
Roll small balls of dough into finger-like shapes and place on a lined baking sheet. Bake for 90 minutes.
Let cookies cool briefly before rolling in powdered sugar.