Russian Tea Cakes

1 cup butter, softened
1/2 cup powdered sugar, plus more for coating cookies
1 teaspoon vanilla extract
1 3/4 cups flour
1 cup pecans, finely chopped
Cinnamon

Preheat oven to 325F.

Cream the butter and powdered sugar at low speed until it is smooth. Beat in the vanilla. At low speed gradually add the flour. Mix in the pecans.

Shape a small spoonful of dough into a ball and place onto prepared cookie sheet. Repeat and place cookies 1" away from each other. Bake for 11 minutes. When cool enough to handle but still warm, roll in a mixture of powdered sugar and cinnamon. Cool on wire racks. Roll cookies in the powdered sugar mixture again before serving. Makes about 2 1/2 dozen cookies.