In Which My Sister Outfoxes Me

For years our mother would make Pecan Balls for us and guests for Christmas.   We grew up; Jane got married and I moved to California.  When she died, Jane took over the making and shipping  of them along with the decorated, frosted sugar cookies she used to make, too.  She and her kids enjoyed frosting and decorating them.  

Sometime last year I mentioned the Pecan Balls to her, saying how much we look forward to them.  By return mail, I got this:  "I had no idea that you didn't have the recipe!  Now you can eat Pecan Balls all year long if you like!  Jane."   She'd sent the recipe.

PECAN BALLS ALL YEAR 'ROUND - HAH!  
Preheat the oven to 350
3/4 to 1 cup shortening (whatever that is - it used to be called "Crisco" and was a white substance in a metal can)
 1 teas. salt 
2 teas. vanilla
1/2 to 1 cup confectioners sugar
2 cups sifted flour
2 cups finely-chopped pecans
Additional powdered sugar to roll the cookies in after baking

Blend the salt and vanilla into the shortening and gradually add the confectioners sugar and cream well.

Stire in the flour and pecans.

Shape the stiff dough into little balls slightly larger than a marble.

Place on a greased cookie sheet and bake for about 15 mintes.

Remove from the pan and quickly roll the hot cookies in powdered sugar and cool on a cloth-covered rack (less mess on the countertop.)