Authentic Mexican Wedding Cookies

Gradually beat in the 2 cups all-purpose flour, then fold in the 1 cup pecans. The dough will be quite thick.

Divide the dough in half and shape each portion into a ball. Wrap each ball tightly in plastic wrap and chill in the refrigerator for about 30 minutes, or until firm enough to handle easily.

Bake the cookies for about 18 minutes, or until the bottoms are golden brown and the tops are just pale golden. They shouldn't look deeply colored on top.

Let the cookies cool on the baking sheet for 5 minutes before moving them.