Mexican Wedding Cookies

I have been addicted to baking cookies lately.  Oh really don't know why, but cookies seem to be the thing I want to bake right now.  Maybe it's because they remind me of Christmas.  My mom would make tons of cookies at Christmas to bring to the cookie exchange her and her friends would have.  I loved the cookie exchange, you got a whole bunch of different cookies to eat, along with the recipes so you could make them yourself. 

I never made Mexican Wedding Cookies before, but they reminded me of pecan sandies rolled in powdered sugar, kinda!!  They were really good, crunch, but not hard and the powdered sugar made them sweet, but not sickening!!  I got the recipe from the Paula Deen website, you know the butter lady as Taylor likes to call her !!

 

Make some, you will be glad you did !!

Ingredients

• 1 cup unsalted butter, at room temperature
• 1/2 cup confectioners� sugar, plus more for coating baked cookies
• 1 teaspoon vanilla extract
• 1 3/4 cups all-purpose flour, plus more for dusting hands
• 1 cup pecans, chopped into very small pieces

Directions

Preheat the oven to 275 degrees F. Line cookie sheets with parchment paper.

Using an electric mixer, cream the butter and sugar at low speed until it is smooth. Beat in the vanilla. At low speed gradually add the flour. Mix in the pecans with a spatula. With floured hands, take out about 1 tablespoon of dough and shape into a crescent (I made balls). Continue to dust hands with flour as you make more cookies. Place onto prepared cookie sheets. Bake for 40 minutes. When cool enough to handle but still warm, roll in additional confectioners' sugar. Cool on wire racks