The Garza Family's Mexican Wedding Cookies ("Cuernitos")

Makes 3 to 4 dozen small cookies .

Ingredients:

2 sticks unsalted butter (room temperature)

2 cups powdered sugar, divided

3 teaspoons Mexican vanilla extract

1 teaspoon almond extract

2 cups all-purpose flour

¼ teaspoon salt

1 cup finely chopped pecans

Instructions:

Preheat oven to 350 degrees F.

Beat butter, 1 cup sugar, and vanilla and almond extracts until creamy. Add 1 cup flour and ¼ teaspoon salt. Beat until mixed. Pulse pecans in food processor until finely chopped (almost powdery). Mix in pecans and remaining cup of flour with hands. (Dough will be sticky and a bit tough.)

Using a melon-baller (or your hands) form dough into small balls. Place on ungreased cookie sheet about 1 inch apart. Bake for 15 to 20 minutes. While cookies are still warm, roll cookies in remaining cup of powdered sugar. Cool on drying rack.