In the Kitchen with Theresa

Pecan Cocoons (Yields 3 dozen)

1 cup butter
4 Tablespoons powdered sugar
2-3/4 cups flour
1 cup finely chopped pecans
4 teaspoons vanilla
1 Tablespoon ice water
2 cups powdered sugar for rolling

Combine the dry ingredients. Mix in the butter and sprinkle on the vanilla and water. When the pastry is the consistency of a pie dough, roll teaspoon sized pieces into oval, tapered shapes and place on a cookie sheet, one inch apart. Bake at 350 degrees for 10 minutes, until lightly browned. Roll warm cocoons in powdered sugar. Cool, then roll a second time in the powdered sugar.