Mexican Wedding Cookies
Steps
- Preheat the oven to 350°F / 175°C. Toast ⅔ cup of pecan halves on a baking sheet for 6-8 minutes. Cool for 15 minutes.
- Measure 2 cups of all-purpose flour. Grind the pecans finely with a little of the measured flour.
- Beat 1 cup of softened unsalted butter, ¼ cup of icing sugar, and 1 teaspoon of vanilla extract for 2 minutes, until creamy.
- Mix in the remaining flour, ¼ teaspoon of fine salt and the ground pecans on low speed. Flatten into a disc, wrap and refrigerate for 1 hour.
- Preheat the oven to 350°F / 175°C. Roll the dough into 1in / 2.5cm balls and space on lined baking sheets.
- Bake for 12-15 minutes, until lightly browned at the edges. Cool for 30 minutes, then roll in 1 cup of icing sugar.
