These Mexican wedding cookies just melt in your mouth. They are suitable for all occasions. They keep well in a tin placed in a cool area. Just refresh them before serving with a dusting of more confectioners sugar.
Ingredients;
½ cup pecan pieces
2 ½ cups confectioners’ sugar
pinch of salt
1 cup unsalted butter
½ TSP vanilla extract
1 ¾ cups unbleached all-purpose flour
Directions;
Place pecans, 1 cup of the sugar and salt in food processor and blend until nuts are ground fine. Cut the butter into tablespoon-size pieces and add it to nut mixture with processor running. Process until smooth. Add vanilla extract. Add flour and continue blending, using pulse mechanism of processor. Shape the dough into a ball and place in a bowl. Cover tightly and refrigerate one hour.
Preheat oven to 350 degrees.
Scoop dough with tablespoon and form 1-inch balls by rolling dough between palms (lightly flour hands, if necessary).
Line a cookie sheet with parchment paper.
Place balls 1 1/2 inches apart on parchment lined cookie sheet.
Bake 15 minutes or until the cookies barely begin to brown.
Cool for 10 minutes. Roll the cookies in the remaining sugar.