Mexican Wedding Cakes

I have to admit, I actually made these last winter but, things got a little busy.  Between moving into and renovating our new home, job changes and other exciting things,  I luckily found some time to cook but, not much to blog.  Anyways, after a few months hiatus, I'm back at the blog and there are only a few more recipes to go!  

These yummy little treats are great for any time  of year but, are especially perfect for winter since they look like little snowballs.  The buttery texture and the crunchy pecans make a delectable combination.  The confectioners' sugar coating is the perfect finish.  Be prepared to lick your fingers!  

Thanks Stef for sharing this recipe!  

1 cup pecan halves
1 cup all purpose flour
1/4 cup granulated sugar
1/4 teaspoon cinnamon
1/8 teaspoon salt
1/2 cup unsalted butter
1 cup confectioners' sugar. 

1.  In food processor, pulse pecans, flour, granulated sugar, cinnamon and salt til' it resembles course meal; add butter and pulse til' dough forms.  Shape dough into a disk, wrap tightly in plastic; refrigerate til' firm, 30 to 60 minutes.  

2.  Preheat oven to 325 degrees.  Pinch off and roll dough into balls, equal to 1 level tablespoon.  Place on baking sheets until golden around edges, 20-25 minutes.  

3.  Cool 5 minutes; transfer to rack to cool completely.  Place confectioners' sugar in a bowl.  Roll cookies in sugar twice to coat thoroughly, tapping off excess.