Mexican Wedding Cookies
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Category
Dessert
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Cusine
American
What do you need?
How to make?
Ingredients
1 cup pecan pieces
1 cup unsalted butter at room temperature
3/4 cup powdered sugar, sifted
2 teaspoons vanilla extract
2 cups all-purpose flour
1/2 teaspoon kosher salt
1 1/4 cup powdered sugar
Directions
Place the nuts in a medium skillet and place over medium heat. Toast the nuts, stirring frequently, until they darken slightly and smell fragrant and nutty, about 5 minutes.
Remove the pan from heat and let the nuts cool in the pan.
Once the toasted nuts are warm to the touch, but not hot, pour them into a quart-size sealable freezer bag. Seal the bag, and then use a rolling pin to roll and crush the nuts until they are crushed into a chunky powder. Set aside until needed.
Roll the balls of dough in powdered sugar and place on the baking mat, spaced slightly apart. Bake for 17 to 19 minutes, or until the cookies start to brown slightly on top and are golden brown on the bottoms. Let the cookies cool on the baking sheet for 10 minutes after baking. While the cookies are still warm, roll each cookie in the powdered sugar again. Return the cookies to the cooling rack and let cool completely before serving.
Store at room temperature in an airtight container. They will keep well for at least a week.