Mexican Wedding Cookies (Pecan Balls)
1 cup (2 sticks) butter, softened
2 cups confectioners' sugar, divided
2 teaspoons vanilla extract
1/2 teaspoon cinnamon
1/8 teaspoon salt
2 cups flour, divided
2 cups pecan pieces or halves
Preheat oven to 350°F.
Place pecans in food processor and pulse on and off until pecans are ground but not pasty.
Beat butter and 1/2 cup of the powdered sugar in large bowl with electric mixer on medium speed until light and fluffy. Gradually add 1 cup flour vanilla, cinnamon and salt; beat until well blended on low speed. Stir in remaining flour and pecans by hand.
Shape the dough into a ball and wrap in plastic wrap. Refrigerate 1 hour or until firm.
Shape dough into 1-inch balls. Place 1 inch apart on ungreased baking sheet lined with parchment paper.
Bake 12-15 minutes until pale golden brown. Remove from baking sheets and allow to cool for 2-3 minutes. Roll warm cookies in remaining powdered sugar. (I added a little more cinnamon and 1/4 teaspoon salt to the powdered sugar.) Place sugared cookies on wire racks to cool. When cool, sprinkle cookies with leftover sugar.
Pairs Well With
Adapted from the Best Loved Cookie cook book.