Mexican Wedding Cakes

1 cup pecan halves or pieces
1 cup butter, softened
2 cups powdered sugar, (divided)
2 cups flour
2 tsp. vanilla
1/8 tps salt

Place pecans in food processor until pecans are ground, but not pasty.

Beat butter and ½cup powdered sugar in large bowl with electric mixer at medium speed until light and fluffy. Gradually add 1 cup of flour, vanilla, and salt. Beat at low speed until well blended. Stir in remaining cup of flour and ground pecans with spoon.

Shape dough into a ball; wrap and refrigerate 1 hour or until firm.

Pre-heat oven to 350, shape tablespoons of dough into 1 inch balls, place 1 inch apart on UNGREASED cookie sheets.

Bake 12-15 minutes or until golden brown. Let cookies stand on cookie sheets 2 minutes.

Place 1 cup of powdered sugar in a 9 X 13 inch glass dish. Transfer hot cookies to powdered sugar. Roll cookies in the powdered sugar coating well. Let cookies cool in sugar.

Sift remaining ½ cup powdered sugar over the cookies before serving.