These addictive little cookies are similar to shortbread but are much more melt-in-your-mouth delicious. I love the flavour from the toasted pecans and the delicate sweetness from the double layer of powdered sugar on the cookie. These are also known as Mexican Wedding Cookies, Russian Teacakes, Russian Wedding Cookies, and Snowballs. 1 cup (2 sticks) Unsalted Butter, softened 1 3/4 cups icing sugar, divided 1 Tbsp. vanilla 2 cups all-purpose flour ½ tsp. salt* 1 cup pecans, toasted and finely chopped** Preheat oven to 350 degrees. Line two large baking sheets with parchment paper. In the bowl of an electric mixer, beat the butter, ½ cup of the powdered sugar and the vanilla until light and fluffy, about 3 minutes. Gradually add the flour and salt (if using), beating on low speed until well blended. Mix in the pecans. Shape dough into 1½-inch balls and place on baking sheets. (I used my 1 ¼ inch cookie scoop, then rolled each ball between my palms to make them round.) Bake 15-16 minutes or until bottoms of cookies are lightly browned. Cool 1 or 2 minutes on the baking sheets. While the cookies are still hot, toss them in 1 cup icing sugar to coat and place them on a wire cooling rack. Here's what makes the cookies extra delicious. The first coating of icing sugar melts into, and sticks to the cookies when they are hot. Once the cookies are cooled, toss them in another light coating of powdered sugar to make them pretty. YUM Notes * Only add salt if you are using unsalted butter. If you are using salted butter, omit the added salt. ** To toast pecans, spread on a baking sheet and toast in 350 degree F oven for 8 to 10 minutes, or until lightly browned and fragrent. Watch them carefully as they burn easily. Wait until they are cooled to chop.