Preparation time : 20 minutes
Cooling time : 30 minutes
Cooking time : 18 minutes

Cookies can be prepared 2 days ahead. Store airtight at room temperature.

1. Using electric mixer, beat butter in large bowl until light and fluffy.
2. Add 125 ml / 1/2 cup powdered sugar and vanilla; beat until well blended.
3. Beat in flour, then pecans.
4. Divide dough in half; form each half into ball. Wrap separately in plastic; chill until cold, about 30 minutes.
5. Preheat oven to 180 °C / 350 °F. Whisk remaining 375 ml / 1 1/2 cups powdered sugar and cinnamon in pie dish to blend. Set cinnamon sugar aside.
6. Roll dough by 2 teaspoonfuls between palms into balls.
7. Arrange balls on heavy large baking sheet, spacing 1,25 cm / 1/2 inch apart.
8. Bake cookies until golden brown on bottom and just pale golden on top, about 18 minutes. Cool cookies 5 minutes on baking sheet.
9. Gently toss warm cookies in cinnamon sugar to coat completely. Transfer coated cookies to rack and cool completely.