These Pecan Cookie Balls, also known as Mexican Wedding Cakes, are buttery, melt-in-your-mouth treats that are perfect for holiday gatherings or cookie exchanges. They combine the richness of butter, the crunch of pecans, and the sweetness of powdered sugar, making them a delightful addition to any dessert table.
Ingredients:
• 1 cup unsalted butter, softened (2 sticks)
• 2 cups all-purpose flour
• 1 cup finely chopped pecans
• 1/2 cup granulated sugar
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 2 cups powdered sugar (for coating)
Instructions:
Step 1: Prepare the Pecans
1. Preheat the oven to 350°F (175°C).
2. Spread the pecans on a baking sheet and toast in the oven for 8 minutes, or until fragrant.
3. Allow the pecans to cool, then finely chop them using a food processor or knife.
Step 2: Mix the Dough
1. In a large bowl, cream the softened butter and granulated sugar until light and fluffy.
2. Add the vanilla extract and salt; mix well.
3. Gradually add the flour and mix until just combined.
4. Fold in the chopped pecans.
Step 3: Form the Balls
1. Use your hands to shape the dough into small balls, about 1 inch in diameter.
2. Place the balls onto a parchment-lined baking sheet, leaving about 1 inch of space between each ball.
Step 4: Bake the Cookies
1. Bake for 15 minutes, or until the edges are lightly browned.
2. Remove from the oven and let cool slightly.
Step 5: Coat with Powdered Sugar
1. While the cookies are still warm, roll them gently in powdered sugar to coat.
2. Allow the cookies to cool completely on a wire rack.
3. Once cool, roll them again in powdered sugar for an extra sweet coating.
Tips:
• Toasting Pecans: Toasting the pecans enhances their flavor and aroma. If using pre-chopped pecans, you can skip this step.
• Storage: Store the cookies in an airtight container at room temperature for up to a week or freeze for longer.
• Variations: Consider adding a pinch of cinnamon or nutmeg to the dough for extra spice.
