Mexican Wedding Cookies

It's that time of year...Cookies, Cakes, and Sweet Treats of every kind!  My first "baking adventure" of the Christmas season is Mexican Wedding cookies.  I love these cookies and traditionally, I'm a savory person, so when things get too sweet, well, it's not not for me but...these cookies are different.  They are like a pecan shortbread on the inside and then you get the sweetness from the powdered sugar that's just enough!  I like to put a few in a cello bag with a pretty ribbon for a "sweet" gift to a friend, neighbor or give as a party favor.  One batch down and I have no idea how many more are to go!

Mexican Wedding Cookies

1/2 cup powdered sugar
1 cup butter (two sticks) softened
1 teaspoon vanilla extract
1/4 teaspoon salt
2 cups all-purpose flour
1 cup pecan, finely chopped

• Beat the softened butter and powdered sugar until fluffy, add vanilla.

• Add the flour, salt and continue mixing until well mixed. 

• Fold in the pecans with a wooden spoon.

• Using a melon baller or small ice cream scoop, make into about 1 1/4 in balls. 

• Place on ungreased cookie sheet and bake in preheated 325 degree oven for 20 minutes.

• Remove from oven and let cool slightly.

• While still warm, roll in powdered sugar.

• When cookies are cool, I roll them a second time so make sure you keep your sugar available.

•  Makes about 36 cookies depending on size you make them.

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