"Some people call these 'Mexican Wedding Cookies,' but I can’t imagine anyone in a hot country wanting a cookie that looks like a miniature snowball," said the Reluctant Grandmother. "Young children can create the small balls and even help dust them with confectioners sugar after they’ve baked. I prefer to store them without powdered sugar and dust them right before serving. At which time, of course, you don’t want some child messing up your nice clean kitchen."
1 cup cold lightly salted butter, cut into chunks
1 3/4 cups powdered sugar
2 cups flour
1 teaspoon vanilla extract
1 cup ground pecans
1. Preheat the oven to 325 degrees F. In a bowl, cream together butter and 3/4 cup of the powdered sugar. Add the flour, vanilla, and ground pecans. Stir to combine.
2. Shape dough into balls, using a slightly rounded teaspoon for each. Place 2 inches apart on a parchment-lined cookie sheet. Bake until the edges turn gold, about 20 minutes.
3. Transfer cookies to a rack to cool. Cookies can be frozen in an airtight container, with wax paper between each layer for up to 6 months. Defrost 30 minutes. Just before serving, place the remaining cup of powdered sugar in a plastic bag. Add several cookies and shake gently to dust with sugar. Repeat with remaining cookies.
Yield: About 5 1/2 dozen cookies.
How well do you get along with your grandchild and other family members? Want to know if your personalities mesh?Find out here.