Mexican Wedding Cakes

This is another installment in this series: 
" Growing up, one of the traditions I used to look forward to was actually a gift from a family friend.  There was this little red tin, shaped like a train, that we'd use and return every year.  It was the highlight of December when it would come back to us, filled with delicious goodness of dozens of misc. bites of perfection.   They must have tirelessly baked and baked the amazing set of holiday treasures.  Each sample better than the last.  Fast forward to recent times, even though it's been years and I now live states away from my hometown, I still would think about the contents of that little red tin every Christmas.  What to do?  Bug the baker until she folds...and sends me those recipes!  One day, the most delightful Email came to me, with 19 attachments.  Those attachments were those infamous recipes!  I now have the tools to build my own box of Christmas delights.  And I have permission to share the collection with you. "
It joins:

These are yum.  The types of cookies I imagine would be a tea party.

Mexican Wedding Cakes condensed version
(also an easy recipe to cut in half if you don't want so many)

1 C. butter softened
1/2 C. powdered sugar (plus another cup for rolling) 
2 C. flour
2 tsp vanilla
pinch salt
1 Cup finely ground pecans

Throw all ingredients but pecans into kitchen aid, turn on.  Mix well.  Add pecans and mix.
Shape into a giant ball. 
Refrigerate for an hour.
Shape into 1 inch balls. 
Bake 350 for 15 minutes (until pale golden brown on top).
Let cookies sit for 2 minutes.
Roll in p
Powdered sugar.  
Cool and enjoy.

 Adrian agrees.

 And there's a dog who would love to give her seal of approval too.

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