These are my all-time favorite cookies! EVER! And that kinda blows my mind because, knowing what I know about my bordering-on-the-edge-of-inappropriate obsession with chocolate, you’d think my all-time favorite cookies would be, well… chocolate. Or at least have some chocolate in them somewhere.
These are my favorite.
They are so delicate! They just melt in your mouth in a toasty, buttery, pecanny crumble that just screams for hot tea. Um… yeah... about that... um... I like hot tea. A lot. I know that goes against the Southern grain so… don’t tell anybody :)
a.k.a. Mexican Wedding Cookies
1 cup butter, at room temperature*
1/2 cup powdered sugar
1 teaspoon vanilla extract
Pinch of salt
1 3/4 cups all-purpose flour
1 cup finely chopped pecans (here's the nut grinder I use)
Additional powdered sugar
Using an electric mixer, cream together butter, powdered sugar, vanilla and salt until smooth and creamy. Slowly add flour then pecans and mix until combined.
Roll into 1-inch balls and bake on an ungreased cookie sheet at 275 degrees for 35-40 minutes or until cookies just start to brown on the bottom.
Remove cookies from oven and immediately roll in additional powdered sugar. Once cool, store in an airtight container.
*as with all of my recipes, use real, salted butter.