Mexican Wedding Cookies

Ingredients

• 1 cup pecan pieces
• 1 cup unsalted butter at room temperature
• 3/4 cup powdered sugar, sifted
• 2 teaspoons vanilla extract
• 2 cups all-purpose flour
• 1/2 teaspoon kosher salt
• 1 1/4 cup powdered sugar

Directions

1. Set a medium skillet over medium heat and add the nuts. Cook, stirring often, until they deepen a bit in color and smell toasty, about 5 minutes.
2. Take the skillet off the burner and leave the nuts in the pan to cool. When they are warm but no longer hot, transfer them to a quart-size sealable freezer bag. Close the bag, then run a rolling pin over the nuts to break them down into a coarse, powdery crush. Hold them aside until you need them.
3. You can also pulse them in a food processor until they look powdery, but stop before they go too far or you will end up with nut butter.
4. Combine the butter and 3/4 cup powdered sugar in the bowl of a stand mixer with the paddle attached. Beat on medium speed until the sugar disappears into the butter and the mixture gathers against the bowl. Pour in the vanilla and beat for 30 seconds more.
5. Add the flour and salt, then mix on low speed. When the dry ingredients begin to blend into the butter mixture, move the speed up to medium. As soon as the flour is fully incorporated and the dough comes together, turn off the mixer.
6. Add the crushed nuts to the dough and mix on low speed just until combined.
7. Transfer the dough to a sheet of plastic wrap and press it into a disk about 1-inch thick. Wrap it snugly and refrigerate for at least 1 hour, or until firm.
8. About 10 minutes before baking, heat the oven to 350F. Line 2 baking sheets with parchment paper or a silicone baking mat.
9. Put the 1 1/4 cups powdered sugar for coating in a shallow bowl. Take the dough from the refrigerator and shape it into 1-inch balls. If the dough has been chilled longer than 1 hour, let it sit at room temperature for a few minutes so it is easier to roll.
10. Coat the dough balls in the powdered sugar, then arrange them on the prepared baking sheets with a little space between each cookie.
11. Slide the sheets into the oven for 17 to 19 minutes, until the tops are just beginning to take on color and the bottoms are golden brown. After baking, leave the cookies on the baking sheet for 10 minutes.
12. While the cookies are warm, coat each cookie in the powdered sugar again. Move them to a cooling rack and cool completely before serving.
13. Store the cookies in an airtight container at room temperature. They keep well for at least a week.