Mexican Wedding Cake

Yield: 5 dozen 1 1/2-inch cookies
Source: Joy of Cooking Christmas Cookies

Ingredients:

• 1 c coarsely chopped pecans
• 1 c unsalted butter, softened
• 1/4 tsp salt
• 1/2 powdered sugar
• 2 tsp vanilla
• 2 c all-purpose flour
• 1/3 c powdered sugar

Directions:

1. Preheat the oven to 350 F, Grease cookies sheets
2. Spread pecan in a baking pan and toast in the oven, stirring occasionally, 5 to 8 minutes, until lightly browned. Set aside to cool thoroughly. Using food processor or blender, grind until verly finely chopped but not powdery or oily.
3. Using an electric mixer, beat butter, salt sugar and vanilla until fluffy and well blend.
4. Gradually beat the pecans into the butter mixture
5. Sift flour over, then beat in until evenly incorporated.
6. Pull off piecesof the dough and roll between the palms into generous 1-inch balls. Space 1 1/4 inches apart on the sheet.
7. Bake 1 sheet at a time, the upper third of the oven for 12 to 15 minutes, until tinged with brown.
8. Transfer sheets to wire rack and let the cookies firm up slightly. Then transfer the cookies to wire rack to cool thoroughly.
9. Roll in powdered suger until evenly coated.