Mexican Wedding Cookies
1 cup (2 sticks) butter, room temperature
1/2 cup powdered sugar plus 1 cup for rolling cookies after baking
1 T Vain vanilla extract any variety
2 cups all purpose flour
1 cup chopped toasted pecans
Preheat oven to 350 degrees F. Spread chopped pecans on a sheet pan and toast until fragrant-approximately 7-10 minutes then remove and allow to cool. Cream butter and powdered sugar together until light and fluffy. Add Vain Vanilla and beat till combined. Beat in flour until smooth, then pecans. Wrap dough in plastic; chill until cold, about 30 minutes.
Working with half of chilled dough, scoop or roll dough by 1 T at a time between palms into balls. Arrange balls on heavy large baking sheet, spacing 1/2 inch apart. Bake cookies until golden brown on bottom and just pale golden on top, about 18 minutes. Cool cookies approximately 5 minutes till firm on baking sheet. They may not feel quite set when you take out of oven, but let cool for at least 5 minutes. Gently toss warm cookies in powdered sugar to coat completely. Transfer coated cookies to rack and cool completely. Store in airtight container.