Buttery Mexican Wedding Cookies |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 8 |
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Also known as Russian Tea Cakes, I love to make these delicious cookies around the holidays. Ingredients:
1 cup butter, softened |
1/2 cup powdered sugar, plus more for rolling baked cookies in |
1 teaspoon vanilla extract |
1 3/4 cups all-purpose flour, plus more for dusting hands with |
1 cup pecans, finely chopped |
Directions:
1. Preheat oven to 275 degrees. In a large mixing bowl with an electric mixer on medium speed cream together butter and sugar until smooth. Beat in vanilla. Gradually add flour and mix just until blended. Stir in pecans.
2. With floured hands roll dough into 1 inch sized balls, continue to dust your hands with more flour as you make more balls. Place balls 1 inch apart onto ungreased baking sheets.
3. Bake for 30 to 35 minutes. When cool enough to handle, but still warm roll cookies in additional powdered sugar. Place cookies onto cooling racks to cool completely.
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