• Preheat oven to 350°.
• Whisk together flour and salt in a small bowl.
  1¼ cup all-purpose flour, ½ teaspoon of kosher salt
• In a separate bowl with a hand mixer or stand mixer, add butter, vanilla and sugar and mix on medium speed until pale and fluffy, about 5 minutes.
  ¾ cup powdered sugar, ½ cup unsalted butter, ½ teaspoon of vanilla extract, ¼ cup sugar
• Reduce speed to low and gradually add in flour, mixing until the dough just comes together, about 2 minutes.
• Transfer dough to a clean surface, divide in half and and form into two balls.
• Wrap dough balls in plastic wrap and press down into discs about ½ inch thick and chill for at least 30 minutes.

Cut Out Cookies

• Take your dough out of the fridge and let it rest on the counter for about 10 minutes to soften a bit.
• On a lightly floured work surface, roll out dough to a ¼-inch thickness. The dough will be a bit dry so you can press any cracks back together if needed.
• Use your mini fall shaped cookie cutter to cut cookies.
• Place cookies on parchment lined baking sheets.
• Reserve scraps from your cutting out the cookies (do not re-roll).
• Sprinkle the Fall sprinkles (or coarse sugar) on to the cookies gently pressing them in.
  ½ cup fall sprinkles or coarse sugar
• Bake cookies for 7-10 minutes for mini cut-out cookies (add a few minutes to regular-sized cut-out cookies), or until just browned around the edges.
• Remove from oven and allow to cool on the baking sheets for 5 minutes then remove to a wire rack to cool completely.

Cookie Balls

• Take a large pinch from your scraps of dough and roll it into a ball with your hands.
• The ball should be about the size of a nickel. If the dough is too dry, dip your fingers in some water then try rolling the dough again. Don't be afraid to squish the dough to soften the butter it won't ruin the cookie I promise!
• Do this with all of the scraps of dough you have left until it is all used up.
• Place the cookie balls on a non-lined baking sheet and gently press into the top one pecan.
  ½ cup whole pecans for the cookie ball garnish
• Top the remaining cookie balls with pecans.
• Bake at 350 degrees for 8-10 minutes or until the cookie balls start to look brown on edges and bottom.
• While they are baking, add ½ cup of powdered sugar to a medium bowl.
  ½ cup powdered sugar
• When the cookies are done baking, remove from the oven and one by one take a cookie off the baking sheet and place into your bowl of powdered sugar rolling it around to coat it well (be careful they are hot!).
• Place on a cooling rack to completely cool. Repeat this step for all of the cookie balls.
• Enjoy!