I spent this past week in Mexico for one of my best friend's weddings.  Instead of a traditional wedding cake, she and her fiance decided to have Mexican Wedding Cookies as the dessert at their wedding.  These delicious cookies were an absolute hit!


Preheat oven to 350*F

1 cup butter, softened to room temperature
1/2 cup sugar
2 tsp. vanilla
2 cups all-purpose flour
1 cup finely chopped pecans
powered sugar
edible glitter (optional)

In a large bowl, beat butter with electric mixer on medium to high for 30 seconds.  Add sugar and 1/4 teaspoon salt (if butter is unsalted); beat until combined.  Beat in vanilla.  Add flour slowly until combined (beat in as much as possible with the mixer then stir in the remaining flour).  Stir in the chopped pecans.

Shape slightly rounded teaspoons of dough into balls (smaller than golf balls).  Place balls 1 inch apart on an ungreased cookie sheet.  Bake for 12 minutes or until bottom just begins to brown.  Transfer to wire racks to cool.  Sprinkle with powered sugar and, if desired, edible glitter.  Makes 72 cookies.

To Store: After cooling, place in layers separated by wax paper in an airtight container.  Store at room temperature for up to 3 days or freeze up to 3 months.
{photo: Rebecca Barker}

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