Mexican Tea Cakes

Directions

1. 1
   Beat together butter and 1/2 cup confectioners sugar in a large bowl with an electric mixer at moderately high speed until pale and fluffy, about 4 minutes.
2. 2
   Beat in vanilla, then add flour, pecans, and salt and mix at low speed until just combined.
3. 3
   Chill, covered, at least 6 hours.
4. 4
   Preheat oven to 375F.
5. 5
   Let dough stand at room temperature until just pliable, about 15 minutes.
6. 6
   Roll level teaspoons of dough into 3/4-inch balls and arrange about 2 inches apart on lightly buttered large baking sheets.
7. 7
   Sift remaining 2 1/2 cups confectioners sugar into a large shallow bowl.
8. 8
   Bake in batches in middle of oven until bottoms are pale golden, 8 to 10 minutes.
9. 9
   Immediately transfer hot cookies to confectioners sugar, gently rolling to coat well, then transfer to a rack to cool completely.
10. 10
    Roll cookies in confectioners sugar again when cooled.