Saturday, January 3, 2009

Mexican Wedding Cakes

1/2 cup pecan halves
1 cup powdered sugar, spooned into the cup
Pinch of salt
1 cup butter
1/2 teaspoon vanilla
1 3/4 cups flour - dip and sweet method

Powdered sugar (what else?)

For a Food Processor

Fit your food processor with the metal blade and process the sugar with the pecans and salt until the mixture is powder fine. Cut the butter into a few pieces and add it to the processor while it is running. Continue to process until the mixture is smooth and creamy. Scrape down the sides of the bowl as needed. Add the vanilla and pulse until it is combined. Add in the flour and pulse until the dough begins to come together.

Refrigerate the dough for at least 1 hour, but for no more than 3. Using a scant tablespoon, scoop out the dough and roll it in your palms to form a ball. On ungreased cookie sheets, place the balls 1 1/2" apart. In a oven preheated to 350, bake the cookies for 15 - 20 minutes until barely brown.

Cool the cookies on the sheets for a few minutes, then roll them in powdered sugar while they're still hot. You can do several rollings to create the coating. Cool the cookies completely, then give them one more roll.

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