Mexican Wedding Cookies

• 1 cup (3 3/4 ounces) pecan halves
• 2 cups confectioners sugar
• 2 cups all-purpose flour
• 1/4 teaspoon salt
• 2 sticks (1 cup) unsalted butter, room temperature
• 1 teaspoon pure vanilla extract
• 1/2 teaspoon pure almond extract

1. Preheat the oven to 350F, with racks in the upper and lower thirds.
2. Line two large baking sheets with parchment paper; set aside.
3. In a food processor, combine pecans with 1/4 cup confectioners sugar; pulse until nuts are finely ground.
4. In a large bowl, whisk together the sugar-nut mixture, flour, and salt; set aside.
5. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and 3/4 cup confectioners sugar on medium speed until light and fluffy, about 4 minutes, scraping down sides of bowl as needed.
6. Beat in the vanilla and almond extracts.Add the flour mixture, and beat on low speed until the dough just comes together.
7. Roll dough into 3/4-inch balls; place about 2 inches apart on prepared baking sheets.
8. Bake, rotating sheets halfway through, until cookies are pale on top and lightly browned on the bottom (lift with a spatula to check), 10 to 12 minutes.
9. Transfer the cookies to a wire rack to cool completely.
10. Place remaining 1 cup confectioners sugar in a shallow bowl, and roll cookies in it to coat completely.
11. Cookies can be kept in an airtight container, layered between sheets of waxed or parchment paper, at room temperature for up to 4 days.

pecan halves, confectioners sugar, flour, salt, unsalted butter, vanilla, almond

Taken from www.epicurious.com/recipes/food/views/mexican-wedding-cookies-390171 (may not work)