Mexican Wedding Cookies

By JJCR

Ingredients

• 1 cup (2 sticks) butter, at room temperature
• 1/2 cup confectioners' sugar, plus more for coating baked cookies
• 1 tsp. vanilla extract
• 1 3/4 cups flour, plus more for dusting hands
• 1 cup pecans, chopped into very small pieces

Preparation

Step 1

1. Preheat the oven to 275. Line cookie sheets with parchment paper.

2. Using an electric mixer at low speed, cream the butter and confectioners' sugar until smooth. Beat in the vanilla. At low speed, gradually add the flour. Mix in the pecans with a spatula.

3. With floured hands, take out about 1 tbsp. of dough and shape it into a crescent. Continue to dust hands with flour as you make more cookies. Place them 1 inch apart from one another on prepared cookie sheets. Bake for 45 minutes. Roll in additional confectioners' sugar while still warm. Cool completely on wire racks and store in airtight tins.

Makes 2 1/2 dozen


PAULA DEEN & FRIENDS