Mexican Wedding Cookies

Multi-rack baking is made easy with Convection mode on the Wolf M-Series oven.No rotating required.

Makes: 2 dozen cookies

• ½ cup pecan pieces • 2 ½ cups confectioners’ sugar, divided • Pinch of salt • 1 cup unsalted butter • ½ teaspoon vanilla extract • 1 ¾ cups all-purpose flour

Put pecans, 1 cup of the sugar and salt in food processor and blend until nuts are ground fine. Cut the butter into tablespoon-size pieces and add it to nut mixture with processor running. Process until smooth. Add vanilla extract. Add flour and continue blending, using pulse mechanism of processor. Scrape dough into a bowl. Cover tightly and refrigerate one hour.

Heat oven to 325°F using Convection Bake mode. Scoop dough into 1-inch balls, rolling dough between palms (lightly flour hands, if necessary). Place balls 1 ½ inches apart on ungreased cookie sheets.

Bake about 12 minutes until the cookies barely begin to brown. Cool for 2 minutes. Use small spatula to lift cookies from sheets. Roll the cookies in the remaining 1 ½ cups confections’ sugar.