Mexican Wedding Cookies



Mexican Wedding Cookies (also called Pecan Butterballs)

Yield: 3 dozen cookies


 1 cup of butter (2 sticks)

5 tablespoons granulated sugar

2 cups all-purpose flour

2 cups finely chopped pecans

2 teaspoons pure vanilla extract

1 teaspoon water

½ teaspoon salt

1-2 cups confectioner’s sugar


Preheat oven to 325 degrees F

Cream the butter and add the sugar, vanilla and water.  Sift the flour and salt together and stir into the butter mixture.  Add the pecans and mix thoroughly.  Using a teaspoon, shape the cookie dough into small balls and then flatten a bit.  Place on a parchment lined baking sheet or Silpat and bake for approximately 12-15 minutes until firm to the touch and just slightly browned around the edges.  Remove from the oven and let cool slightly.  While still warm, roll in confectioner’s sugar.  Set aside on wire rack to finish cooling.  After thoroughly cooling, store in an airtight container.