Mexican Wedding Cookies

By cooksalot

Ingredients

• 1/2 cup pecan halves
• 2 1/2 cups confectioners' sugar
• pinch of salt
• 1 cup unsalted butter
• 1/2 teaspoon vanilla extract
• 1 3/4 cups all-purpose flour

Preparation

Step 1

Put pecans, 1 cup of the sugar and salt in food processor and blend until nuts are ground fine. Cut the butter into tablespoon-size pieces and add it to nut mixture with processor running. Process until smooth. Add vanilla extract. Add flour and continue blending, using pulse mechanism of processor.
Scrape dough into a bowl. Cover tightly and refrigerate one hour. 3. Preheat oven to 350 degrees.
Scoop dough with tablespoon and form 1-inch balls by rolling dough between palms (lightly flour hands, if necessary). Place balls 1 1/2 inches apart on ungreased cookie sheets.
Bake 15 minutes or until the cookies barely begin to brown. Cool for 2 minutes. Use small spatula to lift cookies from sheets. Roll the cookies in the remaining sugar.