Mexican Wedding Cookies   From The Cookie Party Cookbook: The Ultimate Guide to Hosting a Cookie Exchange St. Martin's Press/Macmillan by Robin Olson (www.cookie-exchange.com) A favorite of just about everyone, this basic shortbread and nut cookie goes by many names. They're also known as Mexican Wedding Cakes, Russian Tea Cakes and Pecan Balls.

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1 cup (2 sticks) butter, softened
2 cups confectioners’ sugar
2 cups all-purpose flour, divided in half
2 teaspoons vanilla extract
1/8 teaspoon salt
1 cup pecan pieces or halves, finely ground

Beat the butter and ½ cup of the confectioners’ sugar in a large bowl with an electric mixer at medium speed until light and fluffy. Gradually add 1 cup of the flour, the vanilla extract, and the salt.

Beat at low speed until well blended. Stir in the remaining 1 cup flour and the ground nuts. Shape the dough into a ball; wrap in plastic wrap. Refrigerate 1 hour or until firm.

Preheat the oven to 350°F/180°C. Shape the dough into 1-inch balls. Place the balls 1 inch apart on ungreased baking sheets. Bake 12 to 15 minutes, or until golden brown. Let cookies stand on the baking sheets 2 minutes.

Meanwhile, place 1 cup sugar in a 13 × 9-inch glass dish. Transfer hot cookies to the sugar. Roll the cookies in the sugar, coating well. Let the cookies cool in the sugar. Sift the remaining ½ cup confectioners’ sugar over the sugar-coated cookies before serving.

Store tightly covered or freeze up to 1 month.   Makes about 4 dozen cookies