Happy Cinco De Mayo .... Mexican Wedding Cookies!

I love holidays, especially ones that give me excuses to make food! Today we had a faculty luncheon for Cinco De Mayo and all of the teachers were asked to contribute by bringing a food dish of their choice. I decided I would make Mexican Wedding Cookies because A. I love cookies and B. I am a wedding planner as my 2nd job. So it was perfect. I found this Paula Deen recipe and decided it seemed easy enough. Of course, I didn't have enough butter so Brett had to run out at 8:30 to the store to get me some.. but that's why I love him so much. :)
These cookies were easy to make and smelled SO good when they were baking. I have the last lunch of the day and by the time I got down there, all of them were gone! They were a hit.

Ingredients

• 1 cup unsalted butter, at room temperature
• 1/2 cup confectioners’ sugar, plus more for coating baked cookies
• 1 teaspoon vanilla extract
• 1 3/4 cups all-purpose flour, plus more for dusting hands
• 1 cup pecans, chopped into very small pieces

Directions

Preheat the oven to 275 degrees F. Line cookies sheets with parchment paper.

Using an electric mixer, cream the butter and sugar at low speed until it is smooth. Beat in the vanilla. At low speed gradually add the flour. Mix in the pecans with a spatula. With floured hands, take out about 1 tablespoon of dough and shape into a crescent. Continue to dust hands with flour as you make more cookies. Place onto prepared cookie sheets. Bake for 40 minutes. When cool enough to handle but still warm, roll in additional confectioners' sugar. Cool on wire racks.