Mexican Wedding Cakes Recipe

I actually got this recipe from my 9th grade Spanish teacher and have been making it for years—thanks Señora Schaffer! They are very easy to make and they melt in your mouth. For some reason they have several other names I've heard people call them including: Pecan Sandies, Butterballs, Snowball cookies, Russian Tea Cakes, Swedish Tea Cakes, Moldy Mice (ew?).

When I make these for Christmas
I call them "snowball cookies!!"

1 cup butter, room temp
2 cups powdered sugar, sifted
1/2 tbsp salt
2 teaspoons pure vanilla extract
2 cups flour, sifted
1 cup pecans, ground

Beat together softened butter, salt 1/2 cup powdered sugar and vanilla. Slowly fold in flour, then pecans. Form into 1” balls; arrange on cookie sheet covered in parchment paper or a silicon baking sheet. Bake in preheated oven on 350°F for 15-18 minutes. Cool for a few minutes, then dredge in remaining powded sugar; let cool, then dredge once again.

Yields: 24 cakes