Mexican Wedding Cookies
16 tablespoons unsalted butter, room temperature
½ cup plus ¾ cup powdered sugar
2 teaspoons vanilla extract
2 cups all purpose flour
4 ounces pecans, finely ground
Using electric mixer, beat butter in large bowl until light and fluffy. Add ½ cup powdered sugar and vanilla; beat until well blended. Beat in flour, then mix in ground pecans to form a stiff dough. Divide dough in half; form each half into disk. Wrap separately in plastic; chill until cold - about 45 minutes.
Preheat oven to 350°F.
Working with half of chilled dough, scoop level tablespoonfuls of dough (about ½ ounce for each cookie), then quickly roll them into balls. Arrange balls on heavy large baking sheet lined with parchment paper, spacing ½ inch apart. Repeat with remaining dough. Bake cookies until golden brown on bottom and just pale golden on top, about 18 minutes. Cool cookies 5 minutes on baking sheet.
Put remaining powdered sugar into a wide bowl, then gently toss warm cookies in sugar to coat completely. Transfer coated cookies to rack and cool completely.