Mexican Wedding Cookies

Apparently these cookies have roots in several cultures, with only the nuts and shapes changing in each country. Italian wedding cookies are made with hazelnuts and shaped like crescents, in Russia a 1/4 c. of flour is substituted for more ground nut, and in Mexico, cinnamon is added to the mix. The gist remains the same, though: a very slightly sweet, crumbly cookie dusted with powdered sugar. Because no eggs are included in the dough, these will keep in an airtight container for up to two weeks. Seriously, though, good luck trying to keep your hands off these treats for fourteen days!
As people left the pinxtos party on Saturday night, I sent bags of these home as parting gifts. They're great with coffee to start your day. Hey, a little sugar rush in the morning never hurt anyone.

Mexican Wedding Cookies (from Katie Lee Joel's The Comfort Table: Recipes for Everyday Occasions, 2009)
2 sticks unsalted butter, room temperature
1 1/2 c. powdered sugar
1 tsp. vanilla extract
2 1/2 c. whole wheat flour
1/4 tsp. salt
1/2 tsp. cinnamon
1 cup pecans, ground

1. With an electric mixer, beat butter and 1/2 c. powdered sugar. Beat in vanilla. Stir in flour, salt, cinnamon and pecans. Form into a ball, cover with plastic wrap, and chill for 1 hour.
2. Preheat oven to 375.
3. Roll dough into 1 inch balls (I made mine more like golf ball sized). Place on baking sheets and bake for 15 minutes. Cool on a wire rack.
4. Roll each cookie in remaining powdered sugar. Store in airtight container!
Makes 20-30 cookies, depending on size.