Mexican Wedding Cookies

Background

These are also known as Russian Tea Cakes. I think I got this recipe from a cookbook of mine, Creative Cuisine.

Recipe

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

In a large bowl, beat the butter for 30 seconds. Beat in sugar, half of flour, vanilla and water until well blended. Beat in rest of flour. Stir in nuts. Form 1-inch balls and set on ungreased cookie sheet. Bake for 20-25 minutes at 325 until bottoms are golden brown. Remove cookies from cookie sheet and cool on rack. Roll in powdered sugar.

Notes

The best way to get a good mix on the dough (especially if working with double or more the recipe) is to use your *very clean* hands. After 20 minutes of baking, I test the cookies for doneness every 5 minutes by splitting one in half to see if it's baked long enough.