Mexican Wedding Cakes

1. 1

   In a food processor, pulse pecans, flour, granulated sugar, cinnamon, and salt until mixture resembles coarse meal.

2. 2

   Add butter, and pulse until a dough forms.

3. 3

   Shape dough into a disk, and wrap tightly in plastic; refrigerate until firm, 30 to 60 minutes.

4. 4

   Dough can be frozen, tightly wrapped, up to 3 months.

5. 5

   Preheat oven to 325F, with racks in upper and lower thirds.

6. 6

   Scoop off level tablespoons of dough, and roll into balls.

7. 7

   Space 1 1/2 inches apart on two large baking sheets.

8. 8

   Bake, rotating sheets from top to bottom and front to back halfway through, until just lightly golden around edges, 20 to 25 minutes.

9. 9

   Cool 5 minutes on sheets; transfer to a wire rack to cool completely.

10. 10

    Place confectioners sugar in a bowl.

11. 11

    Roll cookies in sugar twice to coat thoroughly, tapping off excess each time.

12. 12

    Cookies can be stored up to 1 week at room temperature in an airtight container, between layers of waxed or parchment paper.

* Per serving · 4 servings · Values may vary.

No additional tips available.