These have several names: Mexican Wedding Cookies, Russian Tea Cakes, or just Pecan Cookie Balls. Whatever you call them, they are melt-in-your-mouth delicious.
- 1 cup butter, softened
- ½ cup powdered sugar
- 1 tsp vanilla
- 2 ¼ cups flour
- ¼ tsp salt
- 1 cup chopped nuts pecans
- Powdered sugar for rolling
Preheat oven to 350°. Line two baking sheets with parchment paper.
Mix butter, ½ cup powdered sugar, and vanilla with an electric mixer until fluffy. Add flour, salt and mix until the dough comes together. Stir in the nuts. At this point, I mixed by hand until the dough stuck together and was smooth.
Scoop about a tablespoon of dough, roll into shape and place on baking sheet
Bake cookies for 18-20 minutes until bottoms are just slightly brown. Remove from oven and cool for just a minute. Fill a small bowl with powdered sugar and roll each cookie in the sugar until coated. Place on a rack covered with wax paper (keeps the sugar mess to a minimum) to cool.
You have to roll them in powdered sugar while they are still hot, which hurts like hell for the first two, but after that, your fingers are coated in powdered sugar and it acts like a heat shield and you’ll be fine. Look, holiday gift baking isn’t for wussies. It’s an extreme sport.
After they cooled, I coated them with more powdered sugar for a festive look.