Mexican Wedding Cookies

1. 1

   1. In a large bowl, beat the butter on high speed until fluffy using an electric mixer. Add 1/2 cup of the confectioners' sugar and continue beating until light and fluffy. Add the vanilla and salt, and beat until blended.

2. 2

   2. In a separate bowl, sift together the flour and cinnamon. Add the flour mixture to the butter mixture and beat on low speed or stir with a wooden spoon just until blended. Stir in the chopped pecans. Cover and refrigerate until the dough is chilled (but not hard), about 15 minutes.

3. 3

   3. Preheat an oven to 350 degrees. Sift the remaining 3/4 cup confectioners' sugar into a shallow bowl.

4. 4

   4. Shape the dough into 2-inch balls and place on a cookie sheet.

5. 5

   5. Bake until the cookies are just golden on the bottom, which takes about 15 minutes. Transfer the baking sheets to wire racks and let cool for 5 minutes, then remove the cookies one at a time and roll them in the sifted confectioners' sugar. Let the cookies cool on wire racks for an additional 10 minutes, and then roll a second time in the powdered sugar. Return to wire racks to cool completely.

* Per serving · 4 servings · Values may vary.

No additional tips available.