Buttery Tea Balls

Makes 24 cookies

Carol Ramos

Also known as Mexican Wedding Cakes - litte cookie dough balls with chopped pecans rolled in powdered sugar

ingredients

1/2 lb unsalted butter at room temperature
4 cups confectioners’ sugar
1 teaspoon vanilla extract
2 1/4 cups flour
1/4 teaspoon salt
3/4 cup finely chopped pecans

directions

1
1. Preheat oven to 375˚F.
2
2. In a large bowl, mix the butter, 1/2 cup sugar, vanilla, flour, salt and nuts until they form a dough. Roll the dough into 1” balls in the palm of your hand. Place on ungreased baking sheets and bake for 10-12 minutes or until the bottoms are slightly brown.
3
3. To coat: Place the remaining 3 1/2 cups sugar in a shallow dish. Using a spatula, remove the balls from the baking sheet and while still hot, roll them around in the sugar. Let cool and roll again.

Carol’s notes:

Toast the pecans first for added flavor and let cool completely before chopping and adding to dough. Powdered sugar gets “wet” when you first roll the hot cookies but re-roll again once cookie is completely cool to get the powdered sugar to stay. Melts in your mouth.