Mexican Wedding Cookies
2 cups all-purpose flour
1 cup pecans, finely chopped
1/4 teaspoon ground cinnamon
1/4 teaspoon salt
1 cup butter or margarine, softened
1/4 cup granulated sugar
1/4 cup powdered sugar
2 teaspoons vanilla
Additional powdered sugar (approximately 3/4 cup)
Preheat oven to 350°F.
In Small Batter Bowl, combine flour, pecans, cinnamon, and salt; mix well and set aside.
In bowl, beat butter and sugars on medium speed of electric mixer until creamy. Add vanilla; beat well.
Gradually add flour to butter mixture; beat on low speed just until dry ingredients are incorporated.
Drop level scoops of dough, 1 inch apart, onto cookie sheet.
Bake 12-14 minutes or until cookies are set but not brown. Remove cookies to wire rack; cool 5 minutes.
While cookies are still warm, roll in additional powdered sugar to coat. Cool completely.
Repeat with remaining dough.