Over Thanksgiving I told my dad I'd be baking a lot while we visited for Christmas and I asked him for requests. He said he wanted "the sweet little pecan circles that have powdered sugar on them." To me that translated as "Mexican Wedding Cookies." So I found Paula Deen's recipe and decided to make them for him today.
Easy peasy recipe, simple, and makes the standard delicious wedding cookie. Not low fat, but do you really expect that from Paula?
The recipe says to make them into little crescents but I said, "No!" and made them into little circles instead. Much easier and more traditional. I would use this recipe again next time we need to make wedding cookies.
Mexican Wedding Cookies
1 cup unsalted butter, at room temperature
1/2 cup confectioners' sugar, plus more for coating baked cookies
1 teaspoon vanilla extract
1 3/4 cups all-purpose flour, plus more for dusting hands
1 cup pecans, chopped into very small pieces
Preheat the oven to 275 degrees F. Line cookie sheets with parchment paper.
Using an electric mixer, cream the butter and sugar at low speed until it is smooth. Beat in the vanilla. At low speed gradually add the flour. Mix in the pecans with a spatula. With floured hands, take out about 1 tablespoon of dough and shape into a crescent. Continue to dust hands with flour as you make more cookies.
Place onto prepared cookie sheets. Bake for 40 minutes. When cool enough to handle but still warm, roll in additional confectioners' sugar. Cool on wire racks.
Yield: 2 1/2 dozen