Mexican Wedding Cookies

This Recipe is actually really easy. It seems to have a lot of parts but it is not bad at all. The cookies literally melt in your mouth, they are like the M&M's of the cookie world!
I found this Recipe when my sister and I made my mom a surprise birthday last year and these cookies have been made multiple more times since then. Trust me they are worth it!! ~ Shayna


1 cup (2 sticks) butter, room temperature
2 cups powdered sugar
2 teaspoons vanilla extract (or maple flavoring!! YUMM)
2 cups all purpose flour
1 cup pecans, toasted, coarsely ground
1/8 teaspoon ground cinnamon

Using electric mixer, beat butter in large bowl until light and fluffy. Add 1/2 cup powdered sugar and vanilla; beat until well blended. Beat in flour, then pecans. Divide dough in half; form each half into ball. Wrap separately in plastic; chill until cold, about 30 minutes.Preheat oven to 350°F. Whisk remaining 1 1/2 cups powdered sugar and cinnamon in pie dish to blend. Set cinnamon sugar aside. Working with half of chilled dough, roll dough by 2 teaspoonfuls 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 5 minutes on baking sheet. Gently toss warm cookies in cinnamon sugar to coat completely. Transfer coated cookies to rack and cool completely. Repeat procedure with remaining half of dough. (Cookies can be prepared 2 days ahead. Store airtight at room temperature; reserve remaining cinnamon sugar.) Sift remaining cinnamon sugar over cookies and serve.