Mexican Wedding Cookies For Christmas

Made my very fave cookies for the first time using Cooking Classy’s recipe!!!! I will admit Queenies still has the best Mexican Wedding Cookies if you are in Tulsa and I wish Ruthie would give up her recipe!

Ingredients

• 1 cup (226g) unsalted butter, softened slightly but still firm, diced into 5 pieces each*

• 1 3/4 cups (210g) powdered sugar, divided

• 1/4 tsp salt

• 2 tsp vanilla extract

• 1 3/4 cups (249g) all-purpose flour**

• 1 cup (110g) pecans, chopped into small bits

Instructions

• Preheat oven to 350 degrees. Line two baking sheets with silicone baking mats or parchment paper.

• In the bowl of an electric stand mixer fitted with the paddle attachment cream together butter, 1/2 cup (60g) powdered sugar and salt until well combined.

• Mix in vanilla extract.

• Blend in flour. It will seem dry and sandy at first but keep mixing and it will come together.

• Mix in pecans.

• Scoop dough out 1 even tablespoon at a time and shape into balls. Transfer to baking sheet (keep remaining dough balls chilled until ready to bake unless you have a double oven).

• Bake in preheated oven until nearly set, about 13 - 14 minutes.

• Let cool on baking sheet until cool enough to handle, about 5 - 8 minutes.

• Pour remaining 1 1/4 cups (150g) powdered sugar into a small mixing bowl, roll warm cookies one at a time through sugar to coat with a light layer (this layer will seem to melt and get sticky).

• Transfer to cooling rack and let cool completely then roll in powdered sugar once more to cover. Store in an airtight container.