Mexican Wedding Cookies

Click on thumbnails for larger images

I made a double batch of these cookies for a wedding. The recipe comes from Creative Cuisine. The cookies are also known as Russian Tea Cakes and Pecan Sandies. I rolled the cookies larger than usual and 2 batches yielded 64 cookies. The recipe below is for a single batch.

Ingredients

2 1/4 cups flour
1/3 cup sugar
1 cup butter, softened
1 tsp vanilla
1 tbsp water
1 cup pecans, chopped fine

flour butter sugar vanilla chopped pecans

Instructions

Preheat the oven to 325 F. Beat the butter in a large bowl for 30 seconds. Add the sugar, half of the flour, the vanilla and water and mix. Beat in the remaining half of the flour.

Stir in the nuts.

The dough should be well mixed before you begin shaping the cookies.

For these cookies, I plopped a heaping tablespoon of dough into my hand and rolled it into a ball. I then flattened the ball and then rounded the sides by patting them with my fingertips.

I place the cookies fairly close together on the cookie sheet because they don't expand much (the do expand some) during the baking process. Bake for 20-25 minutes.

The bottoms should be golden brown when they are ready.

Remove cookies from oven and place on cooling racks.

When the cookies are completely cooled, roll each one in confectioners' sugar.

I put each cookie in a cupcake paper. If they touch one another, the confectioners' sugar will stick to the neighboring cookies and flake off.

	Preheat the oven to 325 F. Beat the butter in a large bowl for 30 seconds. Add the sugar, half of the flour, the vanilla and water and mix. Beat in the remaining half of the flour.
	Stir in the nuts.
	The dough should be well mixed before you begin shaping the cookies.
	For these cookies, I plopped a heaping tablespoon of dough into my hand and rolled it into a ball. I then flattened the ball and then rounded the sides by patting them with my fingertips.
	I place the cookies fairly close together on the cookie sheet because they don't expand much (the do expand some) during the baking process. Bake for 20-25 minutes.
	The bottoms should be golden brown when they are ready.
	Remove cookies from oven and place on cooling racks.
	When the cookies are completely cooled, roll each one in confectioners' sugar.
	I put each cookie in a cupcake paper. If they touch one another, the confectioners' sugar will stick to the neighboring cookies and flake off.