MEXICAN WEDDING CAKES
About sixty 1 ¼-inch cookies
Preheat the oven to 350°F. Grease or line 2 baking sheets or cookie sheets with parchment paper.
Beat in a large bowl, or in a stand mixer with the paddle attachment, until well blended:
- 2 sticks (8 oz or 230g) unsalted butter, softened
- ½ cup (50g) powdered sugar
- 2 teaspoons vanilla
- ¼ teaspoon salt
Stir in:
- 1 cup pecans, toasted cooled, and finely ground in a food processor
Stir in until well blended:
- 2 cups (250g) all-purpose flour
Shape into 1-inch balls and arrange about 1 ¼ inches apart on the prepared baking sheets. Bake until the cookies are lightly browned, 12 to 15 minutes, switching oven racks and rotating the sheets halfway through. Let cool on the sheets for 2 to 3 minutes, then transfer to a wire rack to cool completely. Roll the cooled cookies in:
- ¾ cup powdered sugar