I've eaten many different versions of these cookies, so I was curious to try Martha's version. Her recipe is very simple.
1 cup (3 1/4 oz) pecans
2 cups powdered sugar
2 cups all-purpose flour
1/4 tsp salt
2 sticks unsalted butter, softened
1 tsp vanilla extract
Grind the pecans and 1/4 cup powdered sugar in a good processor until the nuts are finely ground.
Using the paddle attachment of your stand mixture, cream the butter and 3/4 cup powdered sugar on medium speed until light and fluffy, about 4 minutes. Add the vanilla and almond extracts and beat until combined.
Add the flour-nut mixture and beat on low speed until everything starts to hold together.
Roll small pieces of dough into 1/2 - 3/4 inch balls and place them 2 inches apart on the baking sheets. Bake the cookies until they are lightly browned on the bottom but still light on top, approximately 10-12 minutes. Rotate the baking sheets (top to bottom and front to back) halfway through baking. The cookies may flatten slightly while baking.