Mexican Wedding Cookies

1 cup pecan pieces or halves

1 cup unsalted butter, softened

2½ cups powdered sugar, divided

2 cups all purpose flour, divided

2 t vanilla

¼ t salt

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 at low speed until well blended, scraping down side of bowl once. Stir in remaining 1 cup flour and ground nuts with spoon.

Form dough into a ball; wrap in plastic wrap and refrigerate 1 hour or until firm.

Preheat oven 350°F Roll Tablespoons of dough into 1" balls. Place 1" 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 ½ cup powdered sugar in 13 x 9" glass dish. Transfer hot cookies to powdered sugar. 

Roll cookies in remaining sugar, coating well. Let cookies cool in sugar. 

Sift more sugar over sugar-coated cookies before serving.

Store tightly covered at room temperature or freeze up to 1 month.

Makes about 4 dozen cookies