Mexican Wedding Cookies

Directions:

1. Preheat oven to 350°F (180°C).
2. In the bowl of an electric stand mixer fitted with the paddle attachment, mix the butter on medium speed until creamy, about 20 seconds.
3. Blend in 1/2 cup powdered sugar and salt.
4. Mix in vanilla.
5. Sprinkle cornstarch over the mixture (just so it doesn’t blend into one area) then with the mixer set on low speed slowly add in flour and mix just until combined.
6. Stir in pecan.
7. Scoop dough out 1 Tbsp at a time and roll into a ball, then place balls on ungreased baking sheets and bake in a preheated oven for 13 – 15 minutes, until bottom edges are lightly golden (for anyone having problems with spreading, just chill the dough balls for 1 hour then transfer to the baking sheet and bake and that should help).
8. These are a cookie that I think are best when they aren’t moist in the center so I’d say don’t underbake them. These are a cookie that is meant to be dry.
9. Dry but a melt in your mouth is kind of dry.
10. Remove from oven and allow to cool for several minutes then while the cookies are still warm, pour 1 1/2 cups powdered sugar into a bowl and roll cookies in powdered sugar.
11. Transfer to a wire rack to cool, then once cookies are cool, roll in powdered sugar once more, this time generously coating them (I pressed it into the powdered sugar to give it a thick coating).
12. Store cookies in an airtight container