From the kitchen of Angelina Amalfi--

MEXICAN TEA CAKES

1 cup unsalted butter, softened
2 cups confectioners sugar
1 tsp. vanilla
2 1/4 cups all-purpose flour
3/4 cup finely chopped pecans
3/4 tsp salt
 
Beat butter and 1/2 cup confectioners sugar until pale and fluffy. Beat in vanilla, then add flour, pecans and salt. Mix until just combined. The batter will be dry.
 
Chill covered, overnight or at least 6 hours.
 
Preheat oven to 375o. Let dough stand at room temperature about 15 minutes until pliable. Roll teaspoons of dough into 3/4" balls and arrange about 2" apart on lightly buttered baking sheets.
 
Bake 20 min. until bottoms are pale gold. Roll hot cookies in remaining confectioners sugar, coating well, then transfer to a rack to cool.
 
Roll cookies in confectioners sugar again when cooled.