Mexican Wedding Cakes

2 sticks butter, room temperature

2 cups powdered sugar

2 tsp vanilla extract

2 cups all-purpose flour

1 cup pecans, toasted, coarsely ground

1/8 tsp cinnamon

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 a ball. Wrap in plastic and chill until cold, about 30 minutes.

Preheat oven to 350 degrees. Whisk remaining 1-1/2 cups sugar and cinnamon together. Set aside.

Roll 2 tsp dough into ball. Place 1/2 inch apart on baking pan. Bake until golden brown on bottom and pale golden on top, about 18 minutes. Cool 5 minutes, then toss in cinnamon sugar to cover (will melt into cookie). Let cool completely on rack. May be made 2 days in advance.

Before serving, sift remaining cinnamon sugar on top.