Mexican Wedding Cakes

1 cup pecans, chopped
1 cup butter, room temperature
1/2 cup icing sugar
1 tsp. vanilla
2 cups flour
3/4 tsp. cinnamon
Additional icing sugar

Toast pecans in 350 degree F oven for 7 to 9 minutes. Cool completely, then grind to a fine powder.
Cream butter and 1/2 cup icing sugar until fluffy. Add vanilla and beat until combined.
Sift together flour and cinnamon. Gradually beat into butter mixture. Stir in ground pecans.
Roll dough into 1 inch balls and place 2 inches apart on ungreased baking sheets.
Bake at 350 degrees F for 12 to 14 minutes or until slightly brown.
Let cookies stand until firm, then remove to cooling racks until completely cool.
Roll cookies in additional icing sugar.

Makes about 4 dozen

Adapted from Joy of Cooking by Rombauer, Rombauer Becker and Becker