To toast pecan pieces: Spread nuts in single layer in shallow baking pan. Bake at 350°F for 5 to 10 minutes or until light golden brown; watch carefully and stir once or twice. Cool.

Place nuts in food processor; cover. Process by pulsing with on/off action until paste forms (will appear grainy).

Add butter, sugars, baking soda and baking powder; process just until combined.

Add egg and vanilla; process just until combined.

Add flour. Process by pulsing with on/off action just until combined.

Transfer to large bowl. Cover; refrigerate for a minimum of 1 hour until firm.

Heat oven to 375 Degrees F.

Shape dough into 1-inch balls and roll in additional granulated sugar to coat. If you choose to use a cookie scooper, you must then hand-roll each ball for best, optimal results. It's worth the extra step; I've tried both ways!

Place, 2 inches apart, on ungreased or Silpat-lined cookie sheets. Flatten slightly with bottom of glass, dipping in sugar to prevent sticking.

Bake 7 to 9 minutes or until lightly browned. Remove from oven and immediately sprinkle additional granulated sugar over warm cookies for extra sparkle. Cool for 2 minutes; remove from cookie sheets. Cool on wire racks.