Mexican Wedding Cookies

1. 1

   Position racks in the upper and lower thirds of the oven; preheat the oven to 350F (175C).

2. 2

   Line 2 baking sheets with parchment paper or silicone baking mats.

3. 3

   In a stand mixer fitted with the paddle attachment (or in a bowl by hand), beat together the butter, granulated sugar, and vanilla on medium speed just until smooth.

4. 4

   Stir in half of the flour and the salt, then add the water.

5. 5

   Mix in the remaining flour and the chopped pecans.

6. 6

   Using your hands, form the dough into 1-inch (3-cm) balls and place them about 1 inch (3 cm) apart on the prepared baking sheets.

7. 7

   Bake, rotating the baking sheets midway through baking, until the cookies feel almost, but not quite, firm, about 15 minutes.

8. 8

   Let cool completely on the baking sheets.

9. 9

   Sift some powdered sugar into a bowl.

10. 10

    Toss the cooled cookies a few at a time in the sugar until completely coated with a thick layer (there is relatively little sugar in the cookie dough, so be generous when coating them).

11. 11

    The dough can be frozen for up to 1 month.

12. 12

    Store the baked and sugar-coated cookies in an airtight container for up to 5 days.

* Per serving · 4 servings · Values may vary.

No additional tips available.