Mexican Wedding Cookies (Pecan Balls)
Why I Love This Recipe
Adapted from the Best Loved Cookie cook book.
Ingredients You'll Need
1 cup (2 sticks) butter, softened
2 cups confectioners' sugar, divided
2 teaspoons vanilla extract
1/2 teaspoon cinnamon
1/8 teaspoon salt
2 cups flour, divided
2 cups pecan pieces or halves
Preheat oven to 350°F.
Place pecans in food processor and pulse on and off until pecans are ground but not pasty.
Beat butter and 1/2 cup of the powdered sugar in large bowl with electric mixer on medium speed until light and fluffy. Gradually add 1 cup flour vanilla, cinnamon and salt; beat until well blended on low speed. Stir in remaining flour and pecans by hand.
Shape the dough into a ball and wrap in plastic wrap. Refrigerate 1 hour or until firm.
Shape dough into 1-inch balls. Place 1 inch apart on ungreased baking sheet lined with parchment paper.
Bake 12-15 minutes until pale golden brown. Remove from baking sheets and allow to cool for 2-3 minutes. Roll warm cookies in remaining powdered sugar. (I added a little more cinnamon and 1/4 teaspoon salt to the powdered sugar.) Place sugared cookies on wire racks to cool. When cool, sprinkle cookies with leftover sugar.