Recipe: Pecan Butterballs or Mexican Wedding Cakes

This is from the cookbook "Christmas Cookies: 50 Recipes to Treasure for the Holiday Season"

Ingredients:
2 sticks unsalted butter, softened
1/2 c confectioners sugar, plus 1 1/4 c for coating
2 tsp vanilla extract
1/4 tsp salt
2 1/4 c flour
3/4 c finely chopped pecans

Beat butter until creamy. Add the 1/2 c sugar and beat until smooth. Beat in vanilla and salt. With the beaters on low speed, mix in the flour until just incorporated. Mix in the pecans. Using your hands, gather the dough into a ball inside the bowl and cover the bowl with plastic wrap and refrigerate for 30 minutes. (the dough becomes very firm when refrigerated for a longer time, but it will soften after about 1 hour at room temperature)

Preheat oven to 375. Line 1 or 2 cookie sheets with parchment paper.

Pinch off small clumps of dough and roll into 1 inch balls, arranging them about 1 1/2 inches apart on the prepared sheets. Bake for 11 to 12 minutes or until the cookies are lightly golden on the bottom and just barely beginning to color on the top. Let the cookies cool on the cookie sheets for about 5 minutes.

Place the remaining 1 1/4 c sugar in a shallow bowl. While the cookies are still warm, roll them in the sugar to coat. Set them on a rack to cool. Just before serving or storing re coat the cookies with sugar.

Notes; I just put the dough into a smallish zip lock bag before putting it in the fridge.

Pictures to be added later.