Authentic Mexican Wedding Cookies

1. In a large bowl, beat butter with an electric mixer until light and fluffy. | 2. Add 1/2 cup powdered sugar and vanilla, beating until well combined. | 3. Gradually mix in the flour, followed by the pecans until just incorporated.

1. Divide the dough in half, shape each portion into a ball, and wrap in plastic wrap. | 2. Chill in the refrigerator for about 30 minutes.

1. Preheat oven to 350°F (175°C). | 2. In a shallow dish, whisk together the remaining 1 1/2 cups powdered sugar and cinnamon. Set aside for coating the cookies.

1. Remove one portion of dough from the fridge. Roll 2 teaspoons of dough at a time between your palms to form balls. | 2. Arrange on a large, ungreased baking sheet, spacing them about 1/2 inch apart.

1. Bake for 18 minutes, or until the bottoms are golden brown and the tops are pale golden. | 2. Let cookies cool on the baking sheet for 5 minutes.

1. While still warm, gently toss the cookies in the cinnamon-sugar mixture to coat completely. Place on a wire rack to cool. | 2. Repeat with remaining dough and sift any extra cinnamon sugar over the cookies before serving.

These cookies are perfect for serving with tea, coffee, or as a holiday treat!