Desserts: Mexican Wedding Cookies  [Español/Castellano]

1 cup pecans pieces or halves

1 cup margarine, softened

1 1/2 cups powdered sugar, divided

2 cups all-purpose flour, divided

2 tsp vanilla

1/8 tsp salt

Place pecans in food processor. Process using on/off pulsing action until pecans are ground but not pasty. Beat margarine and 1/2 cup powdered sugar in large bowl with electric mixer until light and fluffy. Gradually add 1 cup flour, vanilla, and salt. Beat at low speed until well blended. Stir in remaining 1 cup flour and ground nuts. Shape dough into a ball, wrap in plastic wrap and refrigerate about 1 hour or until firm.

Preheat oven to 350 degrees. Shape tablespoons of dough into 1-inch balls. Place 1 inch apart on ungreased cookie sheet. Bake about 11 minutes or until pale golden brown. Don't over bake. Let cookies stand on cookie sheet for 2 minutes then place them in the remaining 1 cup of powdered sugar and roll around until covered. Let cool then eat!

Recipe adapted by Teri Barnato from "Best Loved Cookies" by Publications International, Ltd.