Wedding Cookies

1 cup butter
1/2 cup powdered sugar, plus more to coat cookies

2 tsp. water
1 tsp. vanilla and 1 tsp. almond extract 
1 3/4 cups flour

1/2 rsp. Salt

1/4 tsp. Cinnamon (optional)
1 cup chopped toasted pecans, toasted

Cream butter and sugar and add water and vanilla.  Add flour and pecans.  Chill at least 1 hour and shape into one-inch balls like a large marble.  Bake on ungreased cookie sheet at 350 degrees for about 15 minutes until golden.  Cool15 minutes, until warm but not cool.  Roll in powdered sugar; cool completely and roll in powdered sugar again. 

I first tasted these cookies after we moved to the South and pecans were readily available.  This recipe came from a friend, Suzanne Kinderman.  You'd better make a double batch.