Sometimes these cookies are called Russian tea cakes or wedding cookies. Harrison and I made these for Jeff because he loves pecans in anything.

1 cup butter
2 1/4 cups flour
1/3 cup sugar
1 tablespoon water
1 teaspoon vanilla
1 cup chopped pecans
1 cup sifted powdered sugar

Preheat oven to 325°

In a medium mixing bowl beat butter with an electric mixer on medium to high speed about 30 seconds or until softened. Add about half of the flour and all of the sugar, water, and vanilla. Beat until well combined, scraping sides of bowl. Stir in remaining flour. Add pecans.

Shape dough into 36 balls. Place cookies on an ungreased cookie sheet. Bake for 20 minutes or until bottoms are lightly browned. Cool on a wire rack. Gently shake cooled cookies in a bag with powdered sugar.