Mexican Wedding Cakes - cooking recipe

Ingredients

1 cup unsalted butter
1/2 teaspoon vanilla extract
1 3/4 cups all-purpose flour
1/2 cup pecan halves
1 cup powdered sugar
1 pinch salt
1 1/2 cups powdered sugar (for topping)

Preparation

Preheat oven to 350 degrees.
Place pecans on a cookie sheet and toast for about 5 minutes, stirring occasionally, until lightly browned.
Cool pecans completely before proceeding.
IN THE FOOD PROCESSER (preferred) -----------.
Process pecans, salt and sugar until pecans are ground very fine.
Cut the butter in chunks and, with the motor running, add.
Process until smooth and creamy.
Scrape down bowl, add vanilla and pulse.
Add flour and salt, pulse until it starts to clump.
OR IN THE MIXER-------------.
Soften butter.
Grind toasted pecans.
In medium bowl whisk, flour, nuts and salt until combined.
Combine sugar and butter in a mixing bowl, beat until light and fluffy.
Beat in vanilla extract and scrape down bowl.
Stir on low speed, gradually adding the flour mixture until just incorporated.
FOR EITHER METHOD-------------.
Place dough into a bowl and refrigerate for 1 to 3 hours.
Preheat oven to 350 degrees f.
Measure dough using a gently rounded 1 1/4\" scoop, or 1 scant tablespoon, roll between palms to form a 1\" balls.
Place balls 1 1/2\" apart on cookie sheet, bake for 15 mins or until just beginning to brown, undersides will be lightly browned.
Rotate pan half way through cooking for even baking.
Cool cookies on sheet for 2-3 mins, using a small angled spatula lift the cookies from the sheet and gently roll several times in powdered sugar.
Cool completely on rack and roll again in powdered sugar.
Store in an airtight container for about 1 month.