Mexican Wedding Cookies

Step 1

Preheat oven to 350°F. Line a baking sheet with parchment paper. Set aside.

Step 2

Beat the butter on medium speed for 1 minute. You don't want the butter to be too soft. I usually just set it out for 10 minutes beforehand. Then mix in 3/4 cup powdered sugar and beat until smooth and creamy.

Step 3

Then mix in the vanilla. Scrape down the sides. Add the flour and mix on low speed just until combined. Then add the chopped pecans and mix until combined.

Step 4

Scoop dough using a small cookie scoop or Tablespoon and roll into balls. You can fit 24 per sheet. Bake for 13-15 minutes, or until the bottoms are lightly brown. Allow to cool on pan for 5 minutes.

Step 5

Place the remaining 3/4 cup powdered sugar in a bowl. Then roll the cookies while they are still warm into the powdered sugar. Then place on a cooling rack and allow to cool completely. Once cooled, roll again or use a sifter to sift the remainder of the powdered sugar over top.

Step 6

Store in an air tight container for up to 3 days or freeze up to 2 months.