Mexican Wedding Cakes (Cookies)

By kathryns

(Cookies can be prepared 2 days ahead. Store airtight at room temperature; reserve remaining cinnamon sugar.)"These are delectable! I took the advice of another reviewer and rolled the cookies in powdered sugar just before baking, and then again after baking according to the recipe instructions. These are really delicious." "I used almond meal instead of pecans, and added 2 tbsp of vegetable oil to compensate for the dryness of the meal. Used a bit more cinnamon than called for. They display beautifully on a colorful plate."

Ingredients

• 1 cup (2 sticks) butter, room temperature
• 2 cups powdered sugar
• 2 teaspoons vanilla extract
• 2 cups all purpose flour
• 1 cup pecans, toasted, coarsely ground
• 1/8 teaspoon ground cinnamon

Preparation

Step 1

Using electric mixer, beat butter in large bowl until light and fluffy. Add 1/2 cup powdered sugar and vanilla; beat until well blended. Beat in flour, then pecans. Divide dough in half; form each half into ball. Wrap separately in plastic; chill until cold, about 30 minutes.

Preheat oven to 350°F. Whisk remaining 1 1/2 cups powdered sugar and cinnamon in pie dish to blend. Set cinnamon sugar aside.

Working with half of chilled dough, roll dough by 2 teaspoonfuls between palms into balls. Arrange balls on heavy large baking sheet, spacing 1/2 inch apart. Bake cookies until golden brown on bottom and just pale golden on top, about 18 minutes. Cool cookies 5 minutes on baking sheet. Gently toss warm cookies in cinnamon sugar to coat completely. Transfer coated cookies to rack and cool completely. Repeat procedure with remaining half of dough.

Sift remaining cinnamon sugar over cookies and serve.