Mexican Wedding Cookies
- 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
Preheat oven to 350F degrees.
Using an electric mixer, beat butter in large bowl until creamy. Add ½ cup powdered sugar and vanilla and beat until well-blended. Gradually beat in the flour then pecans.
Divide dough in half and form each half into ball. Wrap separately in plastic wrap and chill until cold . . . about 30 minutes.
Whisk remaining 1-½ cups powdered sugar and cinnamon in pie dish to blend then set aside.
Working with half of chilled dough, use 2 teaspoons to make a dollop of dough and roll between your palms to make balls. Place on a baking sheet about ½-inch apart.
Bake cookies until lightly golden on the bottom and pale golden on the top, about 15 to 18 minutes.
Allow to cool on the baking sheet for about 5 minutes then gently toss the warm cookies in the cinnamon-sugar mixture to coat completely.
Repeat the above steps to make the cookies with the second half of the dough.
Contributor’s Note: Cookies can be rolled in the cinnamon-sugar mixture twice if desires. You want a relatively thick coating. These cookies can be made a day or two ahead of when needed.