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Batch of Mexican wedding cake cookies coated with powdered sugar in a plastic storage containe

Mexican Wedding Cake Cookies

Buttery pecan snowball cookies that melt in your mouth and look like miniature wedding cakes dusted in snow.
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Ingredients
  

  • - 1 cup unsalted butter softened
  • - 6 Tbsp powdered sugar plus more for coating
  • - 1 tsp vanilla extract
  • - 2 cups all-purpose flour
  • - 1 cup chopped toasted pecans

Instructions
 

  • Preheat oven to 350°F (177°C).
  • In a large bowl, cream butter, 6 Tbsp powdered sugar, and vanilla until fluffy.
  • Add flour; mix on low just until combined.
  • Fold in pecans.
  • Roll dough into 1-inch balls; place 2 inches apart on ungreased baking sheet. Chill 20 minutes.
  • Bake 12 minutes, until set but not browned.
  • Cool 5 minutes; roll warm cookies in powdered sugar. Cool completely, then roll again.

Notes

• Toasting nuts intensifies flavor.
• Store in airtight container up to 1 week or freeze (undusted) 3 months.