Mexican Wedding Cakes Cookie Recipe
Serves: 4 dozen
 
Ingredients
  • 1 cup (2 sticks) unsalted butter, room temperature
  • ½ cups powdered sugar
  • 2 tsp. vanilla extract
  • 2 cups all purpose flour
  • 1 tsp. salt
  • 1 cup pecans, toasted, coarsely ground
  • ⅛ tsp. ground cinnamon
  • 11/2 cups powdered sugar
Instructions
  1. Using electric mixer. Add butter, ½ cup powdered sugar, salt 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.
  2. Preheat oven to 350°F. Whisk remaining 1½ cups powdered sugar and cinnamon in pie dish to blend. Set sugar aside.
  3. Working with half of chilled dough, roll dough by 2 teaspoons between palms into balls. Arrange balls on heavy large baking sheet, spacing ½ 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 sugar to coat completely. Transfer coated cookies to rack and cool completely. Repeat procedure with remaining half of dough.
Recipe by Sugar and Spice at https://kathleenssugarandspice.com/2011/12/18/mexican-wedding-cakes-cookie-recipe/