Mexican Wedding Cakes, Rose Levy Beranbaum's

1/2 cup (1.75 oz.) pecan halves
1 cup (4 oz.) 10X confectioners' sugar
Pinch of salt
1 cup (8 oz.) unsalted butter
1/2 tsp. pure vanilla extract
1 3/4 cup bleached all-purpose flour
1 1/2 cup 10X confectioners' sugar for dusting

Preheat oven to 350F.
Toast the pecans in the oven for about 10 minutes or until lightly brown. Cool completely.

Process the sugar WITH the pecans until the pecans are powder fine. Cut the butter into a few pieces and add it with the motor running. Process until smooth and creamy. Scrape the sides of the bowl. Add the vanilla and pulse in. Add the flour and pulse until it clumps together.

Scrape the dough into a bowl, cover tightly, and refrigerate for at least 1 hour but preferably no longer than 3 hours. Measure the dough into a 1 1/4" scoop, gently rounded, or 1 scant tablespoon and roll it between your hands to form 1-inch balls. Lightly flour your hands if necessary.

Place the balls 1 1/2 inches apart on ungreased cookie sheets. Bake for 15-20 minutes, or until the cookies barely begin to brown. The undersides will be light brown. For even baking, rotate the cookie sheets from top to bottom and front to back half-way through the cooking time.

Cool the cookies on the pans for 2-3 minutes. Use a small angled spatula to lift them from the sheets.
Roll them in the 10X while still hot. Transfer to wire racks to cool completely. Roll again in 10X.
Store in an airtight container at room temperature for 1 month.