Mexican Wedding Cakes

I love to make these at Christmas time. Unfortunately I end up eating more than I give away but here's the recipe for you to enjoy.

1 cup pecan halves
1 cup flour
1/4 c sugar
1/4 tsp. cinnamon
1/2 c (1 stick) salted butter
1/2 c powdered sugar

In food processor or blender, pulse pecans, flour, sugar, and cinnamon until resembles course meal; add butter and pulse until a dough forms. If using a blender you might have to finish blending by hand. Put dough in a bowl, flatten down, and wrap in plastic wrap. Refrigerate for 60 minutes.

Preheat oven to 325. Pinch off 1 TB of dough and roll into a ball. Place balls on 2 ungreased cookie sheets. Bake, switching sheets from top to bottom halfway through cooking time. Cook for 22-25 minutes until golden around edges.

Cool 5 minutes on sheets; transfer to a rack to cool completely(5 minutes). Place powdered sugar in bowl. Roll cookie until completely covered by powdered sugar and tap off excess sugar.