Mexican Wedding Cookies

 

Mexican Wedding Cookies 

Ingredients: 

1 cup butter at room temperature, softened

½ cup powdered sugar 

1 teaspoon vanilla 

2 ¼ cup sifted flour 

¼ teaspoon salt

¾ cup chopped pecans, you can also use walnuts

 

Directions: 

Using a hand mixer cream together butter and powdered sugar until it is light and fluffy, then stir in vanilla.  Whisk together the flour and salt.  Gradually add the flour mixture to the butter and sugar mixture, then stir in chopped nuts.  If the mix is too soft, chill in the refrigerator for a few minutes.  Form dough into 1 inch balls and place onto parchment paper atop a baking sheet.  Bake at 400 for 10 - 12 minutes, or until the cookies start to turn light golden brown.  Allow them to cool slightly.  They should be almost room temperature.  Roll them in powdered sugar until completely, and evenly coated.  Allow the cookies to cool completely.  You may want to roll the cookies a second time once they have cooled to room temperature.  Enjoy!