This tender, melt-in-your-mouth cookie is one of my all time favorites. You find these everywhere at holiday time, although I’ve also heard them called Mexican wedding cookies. Easy to make, rich and delicious!
1 cup (1/2 lb.) butter, room temperature
2 cups powdered sugar, divided
2 tsps. vanilla
2 cups all-purpose flour
1/4 tsp. baking powder
1 cup chopped (fairly small) pecans (about 4 oz.)
In a large bowl, with a mixer on medium speed, beat 1 cup butter, 1/2 cup powdered sugar and vanilla until smooth.
In a medium bowl, mix flour and baking powder. Add to butter mixture, stir to mix and then beat until well blended. Stir in pecans.
Shape the dough into 1 inch balls and place about 1 inch apart on baking sheets.
Bake in a 300 degree regular or convection oven until cookies are pale golden brown, about 25 minutes. If baking two sheets at once in one oven, switch their positions halfway through baking. Let cookies stand on sheets until cool enough to handle.
Place the remaining 1 1/2 cups powdered sugar in a shallow bowl. Roll warm cookies in the sugar until coated and then allow to cool completely. Makes about 28 cookies.
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Made these at Christmas – delicious!