Mexican Wedding Cookies
INGREDIENTS
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Makes approximately 5 dozen cookies
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Ingredients:
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1 cup butter, softened to room temperature
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1 cup powdered (confectioner's) sugar + ½cup for dusting
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1 teaspoon vanilla extract
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2½ cups all-purpose flour + ¼ cup for grinding nuts
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pinch of salt
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½ cup pecans, toasted
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A few tips that may be helpful:
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--You can substitute less-expensive walnuts for traditional pecans. Always let the nuts cool after toasting; otherwise, they can become gummy. Add flour in the food processor when grinding to absorb the oils.
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--Cooking times can vary - check them frequently. Break one open and if there's a small area inside that's not quite done, don't worry. They'll firm up while cooling.
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--Also, the trick in getting a beautiful powdery coating is to toss them in powdered sugar while they're still warm, then give a sprinkle after they've cooled. Avoid using plastic bags for tossing; warm cookies will melt the plastic.
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--One last note: don't be put off by the addition of cornstarch to Splenda in the sugar-free version. That's a standard ingredient in confectioner's sugar, too.
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