Mexican Wedding Cookies - not tried yet

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Ingredients
  • 1 cup (226g) unsalted butter, softened slightly but still firm, diced into 5 pieces each*
  • 1 1/4 cups (150g) powdered sugar, divided
  • 1/4 tsp salt
  • 2 tsp vanilla extract
  • 1 3/4 cups (249g) all-purpose flour**
  • 1 cup (110g) pecans, chopped into small bits

Instructions

  • In the bowl of an electric stand mixer fitted with the paddle attachment cream together butter, 1/2 cup (60g) powdered sugar and salt until well combined.
  • Mix in vanilla extract.
  • Blend in flour. It will seem dry and sandy at first but keep mixing and it will come together.
  • Mix in pecans.
  • Scoop dough out 1 even tablespoon at a time and shape into balls. Transfer to baking sheet (keep remaining dough balls chilled until ready to bake unless you have a double oven).
  • Bake in preheated oven until nearly set, about 13 - 14 minutes.  350 degrees. 

Notes

  • *To soften the butter you can soften in the microwave about 5 seconds per side or let it rest at room temperature about 20 minutes (it should still be fairly firm, it helps the cookies spread less if cold).
  • **Scoop flour into measuring cup and sweep top with butter knife to measure. Or use a kitchen scale for the most consistent results.
  • Tip: if powdered sugar is clumpy always sift. Sift after measuring.