Pecan Mexican Wedding Cookies

I've been making these cookies forever. Somewhere along the way I've discovered toasting the pecans brings out their flavor. Great Holiday cookie!

• Ready In: 40 mins
• Yields: 40 cookies

Ingredients

• 1  cup butter, softened
• 1⁄2 cup  sifted confectioners' sugar
• 1⁄4 teaspoon ground cinnamon
• 1  teaspoon vanilla
• 2  cups flour
• 1⁄2 cup  toasted then finely chopped pecans
• 1  cup  sifted powdered sugar

Directions

1. In a large bowl beat butter 30 seconds.
2. Add 1/2 cup powdered sugar and cinnamon; beat until combined.
3. Beat in 2 teaspoons water and vanilla.
4. Stir in flour and pecans with a wooden spoon.
5. Shape into 1-inch balls.
6. Place on ungreased cookie sheet 1 inch apart.
7. Bake in 325 degree oven 20 minutes or until lightly browned on bottoms.
8. Transfer to wire rack.
9. Cool.
10. Place 1 cup of powdered sugar in plastic bag.
11. Add cookies few at a time; shake gently to coat.
12. I make these 1 month ahead of time and freeze them before their final coat of powdered sugar.
13. I thaw them out before sugaring.