Yes, cookies again! Christmas is coming so it’s time to make cookies. Now these cookies, I can honestly say I have no idea why they are called Mexican Wedding Cookies because they just look so festive to me. They look like a Christmas cookie.
If you are a fan of pecans, you will love these cookies. They melt in your mouth. Ground pecans, butter, powdered sugar, yum! Together it’s the perfect marriage, they work together very well and creates magic in your mouth.
They are very easy to make. Start by placing the pecans and powdered sugar in a food processor.
Pulse the pecans and powdered sugar, until the nuts are finely ground, about 2 minutes.
Don’t be like me and try and not eat the pecan mixture, you need it for the cookies, but it’s so good. In the bowl of your mixer, add the pecan mixture, the butter and vanilla. Mix it until everything is well combined.
In another bowl mix the flour and salt together. Slowly add the flour mixture to the mixer bowl and mix on low speed until everything is well incorporated.
Scoop up tablespoonfuls of the dough and roll the dough between the palms of your hands into a ball. Place the balls on a cookie sheet lined with parchment paper, or a silpat, 1 inch apart.
Bake the cookies in a preheated oven at 325 F degrees for about 18 to 20 minutes and then transfer them to a wire rack and let them cool completely. In a bowl sift about a cup of powdered sugar then roll each cooled cookie in the sugar to coat it completely. You can store them in an air tight container at room temperature for about 3 days, if they’ll last that long.