Authentic Mexican Wedding Cookies

Instructions

1. 1

   Beat butter in large bowl in an electric mixer until light and fluffy.

2. 2

   Add 1/2 cup powdered sugar and vanilla; beat until well blended.

3. 3

   Beat in flour, then pecans. Divide dough in half; form each half into ball. Wrap in plastic and chill for about 30 minutes.

4. 4

   Preheat oven to 350°F. Whisk remaining 1 1/2 cups powdered sugar and cinnamon in pie dish to blend. Set cinnamon sugar aside.

5. 5

   Working with half of chilled dough, roll dough by 2 teaspoonfuls between palms into balls. Arrange balls on heavy large baking sheet, spacing 1/2 inch apart.

6. 6

   Bake cookies for 18 minutes or until golden brown on bottom and just pale golden on top. Cool cookies 5 minutes on baking sheet.

7. 7

   Gently toss warm cookies in cinnamon sugar to coat completely. Transfer coated cookies to rack and cool completely. Repeat with other half of the dough.

8. 8

   Sift remaining cinnamon sugar over cookies and serve.

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