Mexican Wedding Cookies

Step 1

Place the softened butter, 3/4 cup powdered sugar, vanilla, orange zest and cardamom (if using) in a large bowl. Beat with a mixer on medium speed, until light and fluffy, 2 to 3 minutes. Add the flour and mix on low speed, just until combined. Add the pecans and mix on low just until combined, scraping the bottom and sides of the bowl as needed.

Step 2

Preheat the oven to 325°. Position one oven rack in the top one-third of the oven, and the other rack in the bottom one-third position. Scoop mounded tablespoon-fulls of dough and roll each into a ball. Place about 2 inches apart on a baking sheet.

Step 3

Bake for 20 to 22 minutes, rotating the baking sheets from upper to lower rack half-way through, just until the bottoms of the cookies are lightly golden. Let cool on the sheet tray for 10 minutes before transferring a few at a time to a bowl with the remaining 3/4 cup of powdered sugar. Dredge them while they are warm, then transfer to a cooling rack set over a sheet tray to cool completely.

Step 4

Once cool, sprinkle with additional powdered sugar, if desired. Store in an air-tight container in a single layer, between layers of parchment paper, in a cool, dry place for up to 1 week.