Mexican Wedding Cookies

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👨‍🍳 Instructions:

1. Cream the Butter and Sugar:

In a large bowl, beat butter and 1/2 cup powdered sugar until fluffy. Mix in vanilla extract.

2. Add Dry Ingredients:

Stir in flour and salt until just combined. Then fold in the chopped pecans.

3. Chill:

Cover and refrigerate dough for 30–60 minutes.

4. Shape and Bake:

Preheat oven to 350°F (175°C). Roll dough into 1-inch balls and place on a parchment-lined baking sheet.

Bake for 12–15 minutes or until the bottoms are lightly golden.

5. Roll in Sugar:

While still warm, roll cookies in powdered sugar. Let cool and roll a second time for a perfect snowy finish.

💡 Pro Tips:

• Toast your pecans for deeper flavor before chopping.

• Store in an airtight container — they stay fresh for days.

• These cookies freeze beautifully!