Mexican Wedding Cookies

Buttery, nutty Mexican wedding cookies are perfect for any festive occasion, especially the holidays.

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Mexican Wedding Cookies Sweet Louise Photography

Yield: 4 dozen

Ingredients

1 cup (2 sticks) unsalted butter, at room temperature
1/2 cup powdered sugar, plus more for coating baked cookies
2 teaspoons vanilla extract
2 cups all-purpose flour
1 cup toasted pecans, finely chopped

Instructions

1. Preheat oven to 350 degrees F.

2. In bowl of an electric mixer, beat butter until light and fluffy.

3. Add 1/2 cup powdered sugar and vanilla, and beat until well blended.

4. With the mixer on low, beat in flour.

5. Gently fold in pecans with a spatula.

6. Divide dough in half, then form each half into ball and wrap in plastic.

7. Chill in refrigerator until cold.

8. Working with half of chilled dough at a time, use floured hands to roll a tablespoon-sized piece of dough into a ball.

9. Arrange balls on parchment-lined baking sheet, spacing 1/2-inch apart.

10. Bake cookies until golden brown on bottom and just pale golden on top (approximately 18 minutes).

11. Cool cookies 5 minutes on baking sheet, then roll in additional confectioners' sugar to coat.

12. Transfer coated cookies to rack and cool completely.

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