Mexican Wedding Cookies

Preheat the oven to 275ºF. Line cookies sheets with parchment paper.

In a food processor, grind the nuts. Using an electric mixer, cream the butter and sugar at medium-speed until it is smooth. Beat in the vanilla. At low speed, gradually add the flour and baking powder. Mix in the pecans with a spatula.

With floured hands, take out about 1/2 tablespoon of dough and shape into little balls. Place onto prepared cookie sheets.

Bake for 15-20 minutes or until light brown. When cool enough to handle but still warm, roll in icing sugar.