One of my very favorite cookies this time of year are these pecan-filled cookies. Number one, because I love pecans…and number two because they remind me of pecan sandies my grandma used to buy as a kid. They are delicious!
Here’s my favorite recipe for Mexican Wedding Cookies that I have tweaked from several recipes and professed to be my favorite. They would be a perfect neighbor gift or absolutely perfect for a cookie swap if you have one on the calendar. Or just add them to your list of holiday cookies–I promise that they are that good!
(I even have the recipe memorized I love them that much 😉
1 cup of softened butter
1/2 cup of powdered sugar
1 teaspoon of vanilla
2 cups of flour (you can use all purpose or whole wheat and you can’t tell the difference)
1 cup finely chopped pecans
1/4-1/2 cup extra powdered sugar for rolling cookies
Directions: (Preheat oven to 350 degrees)
Cream butter, 1/2 cup powdered sugar, vanilla together until fluffy. Add the flour slowly and when all combined add the finely chopped pecans. Roll the dough into walnut-sized balls and bake for 12-14 minutes until the bottoms are lightly golden brown. Cool on a rack for several minutes and then roll the cooked cookies into the extra 1/4-1/2 cup powdered sugar.