Easy Mexican Wedding Cookies

Recipe from Chef Dean Diaz-Albertini from Casa Toro Mexican Grill

These delicious cookies are great for the holidays because their light fluffy texture and sugar dusting reminds many of snow- and they're often called snowballs in American cookbooks. The original recipe from Spain was made with almonds but the buttery pecan makes for a more indulgent cookie- a real holiday treat.

½ cup Pecan Halves 
2 ½ cups Confectioners' Sugar 
Pinch of Salt 
1 cup Unsalted Butter 
½ tsp. Vanilla Extract 
1 ¾ cups All-purpose Flour 

Put pecans, 1 cup of the sugar and salt in food processor and blend until nuts are ground fine. Cut the butter into tablespoon-size pieces and add it to nut mixture with processor running. Process until smooth. Add vanilla extract. Add flour and continue blending, using pulse mechanism of processor. 

Scrape dough into a bowl. Cover tightly and refrigerate one hour. 

Preheat oven to 350 degrees. Scoop dough with tablespoon and form 1-inch balls by rolling dough between palms (lightly flour hands, if necessary). Place balls 1 1/2 inches apart on ungreased cookie sheets. 
Bake 15 minutes or until the cookies barely begin to brown. Cool for 2 minutes. Use small spatula to lift cookies from sheets. Roll the cookies in the remaining sugar.