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Mexican Wedding Cakes

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• Cooking Time: 12-15 min.
• Servings: 3 Dozen
• 2/3 cup toasted pecans
• 1 cup unsalted butter
• 1/4 cup confectioner's sugar
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1/4 teaspoon salt
• 1 cup confectioner's sugar, sifted

Combine toasted nuts with 2 tablespoons of flour (from the recipe) into a food processor, fitted with a metal blade, and process until they are finely ground. Set aside.

In the bowl of your electric mixer, cream the butter and sugar until light and fluffy (about 2 minutes). Beat in the vanilla extract. Add the remaining flour and salt and beat until combined. Stir in the nuts. Cover and refrigerate the dough for about 1 hour or until firm.

Form the dough into 1 inch balls and place them 2 inches apart on baking sheets lined with parchment paper. Bake 12-15 minutes, or until the edges of the cookies start to brown. Remove from oven and place on a wire rack to cool for about 5 minutes.

Roll the cookies in the remaining confectioner's sugar until well coated.