Mexican Wedding Cakes
1 cup pecan halves
2 ½ cups powdered sugar-divided
Pinch of salt
1 cup unsalted butter
½ teaspoon vanilla extract
1 ¾ cups all-purpose flour
Line two cookie sheets with parchment paper
Put pecans, 1 cup sugar and salt in bowl of food processor and pulse until nuts are finely ground.
Cut butter into tablespoon size pieces.
With processor running add butter to mixture and process until smooth.
Stop machine and add vanilla extract.
Add flour and pulse until fully incorporated.
Scrape dough into bowl, cover lightly and refrigerate one hour.
Preheat oven to 350.
Place remaining sugar in large bowl.
Scoop dough and form into 1 inch balls rolling between your palms (flour hands lightly if dough is sticking).
Place balls on cookie sheets @ 1 ½ inches apart.
Bake 15 minutes or until cookies are barely brown.
Cool on sheets for 2-3 minutes.
Remove cookies from sheets and roll them in remaining sugar.
Yield: 4 1/2 dozen cookies