Mexican Wedding Cookies

Recipe from: David Lebowitz

Makes about 40-50 cookies

8 ounce butter, room temperature

½ cup granulated sugar

1 teaspoon vanilla

2½ cups all-purpose flour

pinch salt

1 teaspoon water

1 cup toasted and finely chopped pecans

powdered sugar, for rolling.

Preheat your oven to 350˚F. Line 2 baking sheets with parchment paper.

Beat the butter, sugar and vanilla in the bowl of a stand mixer until it’s smooth.

Once smooth, add half the flour and the salt. Mix on low speed to combine.

Add the water, then the rest of the flour and pecans.

Mix on low speed until combined.

Roll the dough into 1-inch balls. Transfers to the prepared baking sheets, arranging the cookies about 2 inches apart.

Bake for 15-15 minutes or until lightly golden brown. Remove from the oven, allow to cool.

Toss cookies in powdered until well coated.

Mexican Wedding Cookies