These Mexican Wedding Cookies require few ingredients and taste so good. Because they are dusted with powdered sugar, they seem to melt in your mouth. I made these for a New Years party because it was a cold day in Austin and they reminded me of snowballs, which some people actually call these cookies.
Recipe by Paula Deen and found on Food Network.com
1 cup unsalted butter, at room temperature
1/2 cup confectioners’ sugar, plus more for coating baked cookies
1 teaspoon vanilla extract
1 3/4 cups all-purpose flour, plus more for dusting hands
1 cup pecans, chopped into very small pieces
Using an electric mixer, cream the butter on low speed.
Add the sugar to the butter and mix until it is smooth.
Beat in the vanilla.
Next we gradually add the flour with the mixer on low speed.
Mix in the pecans with a spatula.
With floured hands, take out about 1 tablespoon of dough and shape into balls. Some people shape them into crescents.
Place onto a prepared cookie sheet. I placed parchment paper on my cookie sheets.
I made half the recipe with round cookie balls. The other half I flattened with the bottom of a glass.
Preheat oven to 275 degrees and bake for 40 minutes.
The really don't look that different after they are cooked, they don't brown very much at all. The low temperature and long baking time simply dries them out and makes them super crunchy.
When the cookies are cool enough to handle but still warm, roll in additional confectioners' sugar. I used a sifter to lightly dust the cookies with sugar.