Pig Tails: The World's Best Cookie

OK, so maybe "pig tails" don't sound all that appetizing. Maybe you know them better as Mexican Wedding Cookies or Russian Tea Cakes or something like that. In Biloxi, we call them "pig tails" I guess because of the shape. They are the quintessential Point Cadet cookie, and quite possibly the best cookie of all time. I make them every Christmas and give them out to co-workers and friends and they always say they are the best cookie they've ever tasted. I even won a cookie bake-off in my office with them. They're not that hard to make. The key is to use high-quality ingredients, real butter, real vanilla extract (no artificial flavoring and none of that Mexican vanilla -- it's too sweet). I like the pricey Madagascar vanilla from Williams Sonoma. A little dab will do you. A bottle goes a long way.

3 sticks lightly salted butter (you can make these with margarine but they won't taste as good)
1 cup granulated sugar
3-3/12 cups plain all-purpose flour, sifted
3 teaspoons of vanilla (remember -- use the real stuff)
2 cups chopped pecans
Powdered sugar (approximately 2 cups)

Preheat oven to 325 degrees. Cream butter and sugar. Add flour and vanilla. Mix well. Add pecans and mix well again. Pinch off small pieces and roll in the palm of your hand until they resemble little cocoons. Bake 20-25 minutes. Allow cookies to cool, then roll in powdered sugar.