Mexcian wedding cookies recipe with chopped pecans, and lots of powdered sugar. The top is slightly crispy and the inside is soft with lots of pecan goodness.
Preheat oven to 400 degrees. Place pecan pieces on parchment paper lined baking sheet.
Cook for 10 minutes. Remove from oven and let cool.
Once pecans have cooled, but are still a touch warm, place pecan pieces in large ziploc bag. With a rolling pin, apply pressure and roll the pecans until chopped into small pieces and pecan powder.
Set pecans in bag aside.
In a stand mixer, on medium speed, mix the butter and powdered sugar together until a buttery paste forms on the side of the bowl. Add the vanilla in and beat for an additional 30 seconds.
Add the flour and salt and mix on low speed. As the dry ingredients start to incorporate, you can turn the mixer up to medium speed. Once all of the flour is mixed in, you can stop the mixer. Be sure to not overmix at this point. You want the dough to be light and fluffy.
Pour the crushed pecans from your ziploc bag into the dough. Be sure to scrape out the powdery parts of the crushed nuts. This adds a lot of flavor to the cookie.
Scrape the dough onto a piece of plastic wrap and begin to form into a circle that is 1 inch thick. It is much easier to work with the sticky dough if you use a piece of plastic wrap to flatten the circle of dough, rather than your fingers. Wrap the circle of dough tightly with plastic wrap and place in the fridge to chill for one hour or until dough is firm.
Preheat oven to 350 degrees about 10 minutes before baking.
Roll balls of dough with hands (approx 1.5 inches) and dip in powdered sugar, ensuring all side are coated in sugar. Place on parchment paper lined baking pan about an inch apart.
Bake for 17-19 minutes in preheated oven until slightly brown on top and bottom. Let cookies cool for 10 minutes on the baking sheet. While still warm, roll the cookies in powdered sugar again. Place cookies on wire rack to further cool before serving.
Adapted from Simply Recipes