Mexican wedding cookies

Another recipe courtesy of Elizabeth and Pasquele
1 cup pecan pieces or halves
1 cup unsalted butter, softened
2 cups powdered sugar, divided
2 cups all-purpose flour, divided
2 teaspoons vanilla
1/4 teaspoon salt
Preheat oven to 350° 
Place pecans in food processor.  Process using on/off pulsing action until pecans are ground, but not pasty.
Beat butter and ½ cup powdered sugar in large bowl with electric mixer at medium speed until light and fluffy,
Scraping down side of bowl once.  Gradually add 1 cup flour, vanilla and salt.  Beat a low speed until well blended,
Scraping down side of bowl once.  Stir in remaining flour and ground nuts with spoon.
Form dough into a ball; wrap in plastic wrap and refrigerate 1 hour or until firm.
Roll tablespoonfuls of dough into 1-inch balls; place 1 inch apart on ungreased cookie sheets.
Bake 12 to 15 minutes or until pale golden brown.  Let cookies stand on cookie sheets 2 minutes.
Meanwhile, place 1 cup powdered sugar in 13x9-inch glass dish.  Transfer hot cookies to dish.
Roll cookies in powdered sugar, coating well.  Let cookies cool in sugar.
Sift remaining ½ cup powdered sugar over sugar-coated cookies before serving.
Store tightly covered at room temperature or freeze up to 1 month.
Makes about 4 dozen cookies.

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