Buttery and soft, these Mexican Wedding Cookies are loaded up with pecans and rolled in powdered sugar to make the perfect melt in your mouth cookie!
Unsalted Butter Powdered Sugar Vanilla Extract All-Purpose Flour Salt Pecans
Cream the butter and powdered sugar together. Add in the flour, salt, and vanilla extract. Mix in the pecans. At this point the dough will seem crumbly, just keep mixing until it comes together.
Press the dough out on a piece of wax paper and chill for at least 30 minutes. This helps to prevent spreading. Once the dough has been chilled, cut into equal sections. Roll each section into a 1 inch ball.
Bake at 350°F 15-17 mins, until slightly golden. Allow cookies to cool, then dip into powdered sugar. Set on a wire rack to continue cooling and to set, then dip the cookies a second time.
These cookies look like precious snowballs making them perfect for the winter season.