So Easy, So Good

Getting ready for my cousin's wedding shower, what better way to celebrate than with Mexican Wedding Cookies?  I love these delicious little bites that leave powdered sugar all over your clothes.  YUM!

Mexican Wedding Cookies

Mexican Wedding Cookies

1 cup unsalted butter, softened
1/2 cup confectioners' sugar plus additional for rolling
1/4 tsp. salt
2 tsp. vanilla
1 cup pecans, toasted and cooled then finely ground
2 cups flour

Preheat oven to 350 degrees.
Combine butter, sugar, salt and vanilla in a bowl and beat until well blended.  Stir in ground pecans.  Add flour and mix well.
Shape dough into 1 inch balls (I use a small cookie scoop) and place 1 1/2 inches apart on cookie sheet. (I place a sheet of parchment paper on my cookie sheet and reuse it over and over - it just makes the cookies come off without issue and also keeps cookie sheet clean.)  Bake one sheet at a time for 12-15 minutes or until edges are lightly browned.  Let stand on cookie sheet 2 minutes then remove to wire rack.  After cookies are only slightly warm, not hot, roll them in confectioners' sugar and return to wire rack to cool completely.  Store cookies in airtight container.  You can dust them with more powdered sugar before serving, if desired.