Mexican Wedding Cakes

1 C pecans

2 C flour

1 C butter unsalted, room temperature

1/2 C powder sugar plus additional for coating

2 tsp vanilla

1.Preheat oven to 325 degrees F.

2.Spread the nuts on a baking sheet and toast until lightly golden. Let them cool, then finely chop.

3.Toss flour with nuts and set aside.

4.In a large bowl, beat butter and powder sugar with electric mixer until light and fluffy. Beat in vanilla. On low speed, gradually add flour mixture.

5. Roll tablespoonfuls of the dough into 1-inch balls and place 2 inches apart onto cookie sheet. Bake 16 min. or until lightly colored. Let the cookies cool on the cookie sheet for 2 minutes, then roll while warm in powder sugar. Let them cool on wire racks, then roll in powder sugar again.

I really love Mexican wedding cakes, and have always wanted to make them! Last year at Christmas time, I had a tea party with my Mom and sister, and I made these for dessert. I could not believe how easy they were, and how much fun I had making them!

When I was arranging the cookies for a picture, I left for 10 seconds to grab my camera, and when I came back, one was missing! There was a little powder sugar trail that led to the couch and my little 2 year old was sitting there with his mouth full and powder sugar everywhere!