These Mexican wedding cookies are one of the simplest cookies to make. You might actually know these cookies by one of their other names too: snowballs, pecan sandies, or Italian wedding cookies.
Combine the softened butter, salt, and ½ cup powdered sugar in a mixing bowl. Mix until creamy.
Next, add in your vanilla extract. Mix until just combined.
Add in the flour a little at a time. It will start to get crumbly. Then, add in the pecan pieces. Mix again until the dough starts coming together.
Cover the dough and let it chill for 30 minutes. About 5 minutes before removing the dough from the refrigerator, pre-heat your oven to 350 degrees Fahrenheit.
Then, scoop out the dough into 1 inch balls and place on a cookie sheet lined with parchment paper.
Then, you will bake these cookies for 12-14 minutes, rotating half-way.
Remove from the oven and let them cool down for a few minutes to the point where you can touch them. Carefully, roll the cookies in powdered sugar and place them on a cooling rack to cool down completely.
Optionally, if you like more of a good coating of powdered sugar, wait for the cookies to cool down completely and then roll them in the powdered sugar a second time.
Store any extra uneaten cookies in an air-tight container for 3 days.