Russian Tea Cakes

This, like the other recipes I've written up here, are mostly for my own reference because I'm dumb and can't ever find my trusted recipes and index cards are apparently too hard.

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1 cup (2 sticks) butter (salted or unsalted, MUST be room temperature) 1 tsp vanilla extract 6 Tbsp powdered sugar 2 cups all-purpose flour 1 cup chopped pecans (smaller than chunks but larger than dust) more powdered sugar for on top Cream butter & vanilla until smooth. Combine flour & sugar and add it in. This is going to look DRY but it's ok. Keep mixing until it all pretty much sticks together. Mix in the pecans. Roll dough into 1 inch balls & place 2 inches apart on ungreased cookie sheet. Bake for 12 min in 350 degree oven. They will not change much in shape or appearance. When done their surface will look dry & bottoms will be browned. Let cool & throw some in a ziplock with more powdered sugar, toss it around till they're covered. Note to anyone who might try this recipe, or future self: don't freak if raw butter appears to be coming off on your hands when handling these things! Because it is actually a combination of powdered sugar & general butteryness, i.e. frosting, and all is as it should be.