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Mexican Wedding Cakes
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| 3/4 cup | pecan halves |
| 3/4 cup | confectioners sugar |
| 1/2 tsp | ground cinnamon |
| 1 cup | butter |
| 1 tsp | vanilla extract |
| 1/4 tsp | salt |
| 2 cups | all purpose flour |
Preheat oven to 375f. Place pecans on a baking sheet, toast 7-10 minutes, turning and shaking. Cool
In food processor, chop pecans with confectioners sugar and cinnamon until fine crumbs form. Add butter to processor until creamy and smooth. Add vanilla extract and pulse to blend. Add salt and flour until soft dough forms. Refrigerate 1 to 2 hours
Preheat oven to 375f. Shape dough into 1 inch ball. Bake 12-15 minutes.
Cool 2 minutes then roll in confectioners sugar.
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