Mexican Wedding Cookies

Mexican Wedding Cookies
(makes approximately 30)

-1 cup butter, softened at room temperature
-1 ½ cups powdered sugar (confectioners) - (divided use - reserve ½ cup for dusting)
-1 teaspoon vanilla extract
-2 ¾ cups all-purpose flour (reserve one cup to process with pecans)
-Pinch of salt
-1 cup pecans (toast and allow plenty of time to cool or they will become gummy when ground)

Use a mixer to beat the butter until it is fluffy. Add 1 cup powdered sugar and vanilla extract. Continue mixing. Slowly stir in 1 ¾ cups flour, plus the salt, to form a dough.

In a food processor, combine 1 cup flour and pecans. Grind but pecans do not need to be fine. Add this blend to the dough and knead. Cover with plastic and allow to chill for about 30 minutes. Remove when ready to bake and separate into about 30 small balls. Cover a cookie sheet with parchment and arrange the cookie dough balls. Press lightly with a thumb to barely flatten.

Preheat an oven to 350 degrees. Bake for 15-18 minutes; the edges will turn golden brown. Remove from oven and allow to cool. Dust well with remaining ½ cup of powdered sugar.

Wrap 2-3 cookies in tissue paper and tie with a brightly colored ribbon for parties.

You can serve these as an after-dinner treat as well. Just add coffee and Kahlua!

Store extras in an airtight container in the refrigerator.