Mexican wedding cookies

Preheat the oven to 350 and line two rimmed baking sheets with parchment.

Chop the pecans very finely, or pulse in a food processor and finish by knife so no large pieces remain.

In a stand mixer with the paddle, beat the butter, sifted powdered sugar and salt on medium 2 to 3 minutes until light and fluffy, scraping down as needed.

Mix in the vanilla.

On the lowest speed gradually add the flour; scrape, then mix in the chopped pecans on low and finish by hand with a spatula.

Scoop tablespoon-size portions, roll in the palm, and set an inch apart on the sheets.

Variation: freeze the unbaked balls on a sheet then bag them for up to three months, or freeze baked uncoated cookies.

Bake 12 to 15 minutes at 350 until the bottoms are golden brown.

Cool about 5 minutes on the pan, then dust well with powdered sugar.

After 30 minutes, once cool, roll again in powdered sugar.