Mexican Wedding Cookies aka Pecan Sandies

My mother used to make these at Christmas, rolling the dough around candied red and green cherries, but these cookies are great as they are.

Mexican Wedding Cookies

Oven 325 degrees F

2 cups all purpose flour
1 cup icing sugar
1 cup pecans, toasted then crushed into tiny pieces
1 teaspoon good vanilla
1 cup cold salted butter, cut into 1 inch pieces
Additional icing sugar

To a food processor bowl, add the flour and icing sugar, mix well, while the machine is running, add half the butter until it is incorporated, then add the crushed pecans, then the rest of the butter, using short pulses, add the vanilla, run the processor until the mixture starts to clump together, dump it onto a piece of parchment paper, knead until smooth. Roll dough into walnut sized balls, set them onto the parchment lined baking sheets 2 inches apart. Bake for 15 minutes, or until the bottoms of the cookies are golden brown, rotate the pans during baking for even baking. Remove from oven, let cool on racks for 5 minutes, then toss each cookie in icing sugar, repeating if necessary until well coated with the icing sugar. This recipe makes about 50.