Mexican Wedding Cakes

1. 1

   ["Spread chopped pecans in a baking pan and toast in oven, stirring occasionally 5-8 min until lightly browned.", "Set aside to cool thoroughly. Using a nut grinder or food processor, grind until very finely chopped but not powdery or oily.", "========================", "Using an electric mixer, beat butter, salt, powdered sugar and vanilla until very fluffy and well blended.", "Gradually beat the pecans into the butter mixture.", "Sift over, then beat in flour until evenly incorporated.", "Pull off pieces of the dough and roll between the palms into generous 1"" balls. Space 1 1/4"" apart on sheets.", "Bake one sheet at a time in the upper third of the oven for 12-15 min until faintly tinged with brown.", "Transfer sheets to wire racks and let the cookies firm up slightly. Transfer the cookies to wire racks to cool.", "=======================", "Roll in powdered sugar until evenly coated.", "Store airtight for 2 weeks or freeze for up to 1 month. If freezing, omit powdered sugar until thawed."]

* Per serving · 4 servings · Values may vary.

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