Cape Ann Recipes: Mexican Wedding Cookies

4 sticks unsalted butter
1 cup powdered sugar
2 tablespoons vanilla
1 teaspoon salt
2 cups finely chopped pecans
5 cups flour

Powdered sugar - at least a cup, maybe more

Heat oven to 350 degrees.

Using a sturdy mixer, cream butter and sugar and beat until fluffy. Add vanilla, salt and pecans. Stir in flour by hand and don't overmix.

Scoop out by tablespoons and form into little walnut sized balls. Place on a "prepared" (buttered, Silpat, parchment, whatever you use) cookie sheet and bake about 10 minutes. Watch closely and take them out as they begin to get just the least bit brown. Overcooked is worse than undercooked.

Remove to a baking rack, and cool slightly. While still fairly hot and using two spoons to save your fingertips, roll the cookies in powdered sugar. The sugar forms a frosting-like coating, but it won't stick unless they're still very warm.

(Originally posted to the Cape Ann Online message board by "bentley".)

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