Mexican Wedding Cookies 

2 sticks (1 cup) salted butter, at room temperature

1/2 cup granulated sugar 

1 tablespoon vanilla extract 

Zest of 1 orange 

2 cups all-purpose flour 

Pinch of kosher salt 

2/3 cup finely chopped pecans 

1/2 cup powdered sugar 

Preheat the oven to 325 degrees F. In the bowl of an electric mixer fitted with a paddle attachment, beat together the butter and granulated sugar until fluffy, 2 to 3 minutes. Beat in the vanilla and orange zest until fully combined. In a separate bowl, whisk together the flour and salt. Add the flour mixture gradually to the mixer until just incorporated. Fold in the chopped pecans by hand. Using a tablespoon-sized cookie scoop, portion the dough onto a baking sheet. Chill in the refrigerator for at least 15 minutes. Divide the chilled dough between 2 baking sheets, leaving about 1/2 inch between each cookie. Bake until just golden, about 12 minutes. Allow to cool completely. Once the cookies have cooled, place the powdered sugar into a shallow dish. Roll each cookie in the powdered sugar until completely coated. Makes around 40 cookies.