Mexican Wedding Cookies

1. In a large bowl, beat the butter on high speed until fluffy using an electric mixer. Add 1/2 cup of the confectioners’ sugar and continue beating until light and fluffy. Add the vanilla and salt, and beat until blended.

2. In a separate bowl, sift together the flour and cinnamon. Add the flour mixture to the butter mixture and beat on low speed or stir with a wooden spoon just until blended. Stir in the chopped pecans. Cover and refrigerate until the dough is chilled (but not hard), about 15 minutes.

3. Preheat an oven to 350 degrees. Sift the remaining 3/4 cup confectioners’ sugar into a shallow bowl.

4. Shape the dough into 2-inch balls and place on a cookie sheet.

5. Bake until the cookies are just golden on the bottom, which takes about 15 minutes. Transfer the baking sheets to wire racks and let cool for 5 minutes, then remove the cookies one at a time and roll them in the sifted confectioners’ sugar. Let the cookies cool on wire racks for an additional 10 minutes, and then roll a second time in the powdered sugar. Return to wire racks to cool completely.