Mexican Wedding Cakes

Total Time: 50 mins Preparation Time: 30 mins Cook Time: 20 mins

Ingredients

• 1 cup unsalted butter
• 1/2 teaspoon vanilla extract
• 1 3/4 cups all-purpose flour
• 1/2 cup pecan halves
• 1 cup powdered sugar
• 1 pinch salt
• 1 1/2 cups powdered sugar (for topping)

Recipe

• 1 preheat oven to 350 degrees.
• 2 place pecans on a cookie sheet and toast for about 5 minutes, stirring occasionally, until lightly browned.
• 3 cool pecans completely before proceeding.
• 4 in the food processer (preferred) -----------.
• 5 process pecans, salt and sugar until pecans are ground very fine.
• 6 cut the butter in chunks and, with the motor running, add.
• 7 process until smooth and creamy.
• 8 scrape down bowl, add vanilla and pulse.
• 9 add flour and salt, pulse until it starts to clump.
• 10 or in the mixer-------------.
• 11 soften butter.
• 12 grind toasted pecans.
• 13 in medium bowl whisk, flour, nuts and salt until combined.
• 14 combine sugar and butter in a mixing bowl, beat until light and fluffy.
• 15 beat in vanilla extract and scrape down bowl.
• 16 stir on low speed, gradually adding the flour mixture until just incorporated.
• 17 for either method-------------.
• 18 place dough into a bowl and refrigerate for 1 to 3 hours.
• 19 preheat oven to 350 degrees f.
• 20 measure dough using a gently rounded 1 ¼" scoop, or 1 scant tablespoon, roll between palms to form a 1" balls.
• 21 place balls 1 ½" apart on cookie sheet, bake for 15 mins or until just beginning to brown, undersides will be lightly browned.
• 22 rotate pan half way through cooking for even baking.
• 23 cool cookies on sheet for 2-3 mins, using a small angled spatula lift the cookies from the sheet and gently roll several times in powdered sugar.
• 24 cool completely on rack and roll again in powdered sugar.
• 25 store in an airtight container for about 1 month.