Mexican Wedding Cookies
1 cup butter, softened
1/2 cup powdered sugar
2 cups flour
1/4 tsp salt
1 tsp vanilla
1 cup pecans
1/3 heaping cup mini chocolate chips
sifted powdered sugar for garnish
Preheat oven to 350 degrees. Spread pecans on a baking sheet and toast for 6-8 minutes, or until fragrant. When they have cooled, finely grind pecans in a food processor. Set aside. In a large bowl, using an electric mixer, combine butter and sugar until smooth. Add flour, salt and vanilla and continue beating until well blended. Stir in pecans and chocolate chips. Line baking sheet with parchment paper or silpat. Roll 1-inch balls of batter and place 1 inch apart on baking sheet. Bake 12-14 minutes, or until bottoms are golden brown. Transfer cookies to a large platter and sift a layer of confectionersí sugar onto tops of cookies.
Note: Make sure to use the mini-chocolate chips - Regular sized chocolate chips will not work in this recipe. These cookies are BEST after they have cooled - so plan accordingly!!!!
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