Pecan Mexican Wedding Cookies

1. 1

   In a large bowl beat butter 30 seconds.

2. 2

   Add 1/2 cup powdered sugar and cinnamon; beat until combined.

3. 3

   Beat in 2 teaspoons water and vanilla.

4. 4

   Stir in flour and pecans with a wooden spoon.

5. 5

   Shape into 1-inch balls.

6. 6

   Place on ungreased cookie sheet 1 inch apart.

7. 7

   Bake in 325 degree oven 20 minutes or until lightly browned on bottoms.

8. 8

   Transfer to wire rack.

9. 9

   Cool.

10. 10

    Place 1 cup of powdered sugar in plastic bag.

11. 11

    Add cookies few at a time; shake gently to coat.

12. 12

    I make these 1 month ahead of time and freeze them before their final coat of powdered sugar.

13. 13

    I thaw them out before sugaring.

* Per serving · 4 servings · Values may vary.

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