POWDERED SUGAR MEXICAN WEDDING CAKES

Steps:

• Preheat oven to 350 degrees.
• Place pecans on a cookie sheet and toast for about 5 minutes, stirring occasionally, until lightly browned.
• Cool pecans completely before proceeding.
• IN THE FOOD PROCESSER (preferred) -----------.
• Process pecans, salt and sugar until pecans are ground very fine.
• Cut the butter in chunks and, with the motor running, add.
• Process until smooth and creamy.
• Scrape down bowl, add vanilla and pulse.
• Add flour and salt, pulse until it starts to clump.
• OR IN THE MIXER-------------.
• Soften butter.
• Grind toasted pecans.
• In medium bowl whisk, flour, nuts and salt until combined.
• Combine sugar and butter in a mixing bowl, beat until light and fluffy.
• Beat in vanilla extract and scrape down bowl.
• Stir on low speed, gradually adding the flour mixture until just incorporated.
• FOR EITHER METHOD-------------.
• Place dough into a bowl and refrigerate for 1 to 3 hours.
• Preheat oven to 350 degrees f.
• Measure dough using a gently rounded 1 ¼" scoop, or 1 scant tablespoon, roll between palms to form a 1" balls.
• Place balls 1 ½" apart on cookie sheet, bake for 15 mins or until just beginning to brown, undersides will be lightly browned.
• Rotate pan half way through cooking for even baking.
• Cool cookies on sheet for 2-3 mins, using a small angled spatula lift the cookies from the sheet and gently roll several times in powdered sugar.
• Cool completely on rack and roll again in powdered sugar.
• Store in an airtight container for about 1 month.