Mexican Wedding Cookies

Step 1

Finely chop or grind pecan pieces with a sharp knife, food processor, or place them in a freezer bag and crush them with a rolling pin.

Step 2

In a large bowl, cream the softened butter, ½ cup of powdered sugar, and vanilla together with a mixer.

Step 3

Whisk the flour and salt together in a separate bowl. Slowly add the flour mixture to the butter mixture and mix until it forms a stiff dough. Add the nuts and mix on low speed until just incorporated.

Step 4

Chill the dough for at least one hour in the refrigerator until firm.

Step 5

Preheat the oven to 350 degrees. Prepare baking sheets with parchment paper or silicone baking mats.

Step 6

Use a small cookie scoop or 1 tablespoon measuring spoon to scoop dough. Roll it between your hands to form 1-inch balls.

Step 7

Place the balls about 2 inches apart on a cool baking sheet.

Step 8

Bake for 12-14 minutes or until the cookies are set. The bottoms will be very light brown.

Step 9

Let the cookies cool on the baking sheet for a few minutes. While the cookies are still warm, roll them in powdered sugar and place them on a wire rack to cool completely.Roll the cooled cookies in powdered sugar again.