ITALIAN WEDDING COOKIES Yield about 3 dozen

1 cup softened butter, NOT margarine
2 tsp. vanilla
2 cups flour
1/2 cup confectioner's (powdered) sugar
1/4 tsp. salt
1 cup pecans,* toasted and finely chopped ( I use my food processor)
1/2 cup (or more) powdered sugar for rolling cookies.

Preheat oven to 325 degrees

Cream butter and vanilla together. Mix salt, flour and powdered sugar in another bowl then stir this into the butter/vanilla mixture blending well.

Mix in the pecans, blending thoroughly. Dough will be crumbly.Blend with your hands just til you are able to form a ball the size of a small walnut. Mixture will come together from the heat of your hand.

Arrange the balls 2 inches apart on a parchment or Silpat lined cookie sheet.Bake for 14 minutes or til lightly browned on the bottom.Remove from the oven, let sit for 5 minutes then place on a wire rack. When cool, roll in powdered sugar. * You can buy dry toasted pecans at Trader Joe's or toast your own.


CHOCOLATE PEANUT BUTTER TRUFFLES

1/2 cup butter completely softened
4 1/4 cup powdered sugar
2 cups creamy peanut butter
3 cups Rice Krispies
12 oz. semi sweet chocolate
12 oz. milk chocolate or dark chocolate
2 Tbsp. vegetable oil
3/4 cup finely chopped peanuts

Combine the butter, powdered sugar, and peanut butter in the bowl of an electric mixer fitted the the paddle. Mix on low speed til well combined. Mix in the Rice Krispies.

Using your hands, form into 1 oz. balls (about 1 1/2 Tbsp.) Insert a toothpick into each ball. Refrigerate til chilled and firm about 2 hrs.

Combine the chocolates in a bowl and melt in the microwave stirring often til smooth and creamy. Stir in the vegetable oil. Spread the nuts evenly on a large plate or baking pan.

Dip the truffles one at a time in the chocolate allowing excess to drip off a bit. Set the truffle down in the nuts.

Remove the toothpicks. Allow to set up at room temperature for several hours, or chill in the refrigerator for at least 30 minutes.