Mexican Wedding Cookies

As much as I love chocolate, I needed a bit of a break from it, seeing as a majority of the recipes on here have involved chocolate in one form or another. I flipped through the book, wanting to make something a bit more portable than a cake or a pie. I happened upon these little gems and knew immediately that I would be making them. I have always loved Mexican Wedding cookies, with their crumbly texture and subtle sweetness, but I had not yet made David Lebovitz's version.

 While the cookies were still warm, I tossed each one in powdered sugar, coating them completely. This sweet coating served two purposes: it added a pretty coating and made them even tastier than before. Do not wait for a wedding to make these.


Mexican Wedding Cookies
Makes about 50 cookies
Adapted from Room for Dessert


1/2 pound butter, at room temperature
1/3 cup granulated sugar
1 teaspoon vanilla extract
1 cup pecans, toasted and chopped very fine
2 1/4 cups flour
1 teaspoon water
Powdered sugar for dredging cookies


Cream butter, sugar, and vanilla until light and fluffy. Stir half the flour into creamed butter, then add water. Mix in remaining flour and chopped pecans. Chill dough for 1 hour. Preheat oven to 350. Line two baking sheets with parchment paper. Form dough into 1-inch balls and place on prepared baking sheet. Bake for 15 minutes, rotating halfway through. Cool. Toss cooled cookies in powdered sugar until completely coated in powdered sugar.