Every year at Christmas I would help my Nana make these cookies. So they hold a special place in my heart. They go by many different names: Mexican Wedding Cookies, Tea Cakes, Polverones, etc., and they have just the right amount of sweetness to them, mostly from being rolled in powdered sugar after baking.
Heather @ onceamonthmeals.com
- 1 cup butter, softened
- 0.5 cup powdered sugar, #1
- 2 teaspoons vanilla extract
- 2 cups all purpose flour
- 0.75 cup pecans, finely ground
- 1.5 cup powdered sugar, #2
Preheat oven to 350 degrees. Beat butter, powdered sugar #1 and vanilla in large bowl on medium speed until light and fluffy. Gradually add flour and pecans, beating on low speed until well blended. Shape dough into 1 inch balls. Place on ungreased baking sheets. Bake 14-15 minutes until bottom of cookies are lightly browned. Cool 5 minutes on baking sheets. Roll warm cookies in powdered sugar #2 until evenly cookies, cool completely.
Prepare dough as directed above. Flash freeze dough balls on cookie sheet before baking. When frozen, place in freezer bag, label and place back in freezer. To serve: Thaw. Bake as directed above and roll in powdered sugar (#2).
Servings: 3 dozen cookies
**conversion chart image provided by Erik Spiekermann