| FIESTA!!! |
| 1/2 c. finely chopped pecans 1-3/4 c. all-purpose flour pinch of salt 1 c. of butter, softened 1 c. confectioners' sugar, plus extra for rolling 1 tsp. vanilla |
| Preparation: Place two oven racks in the upper and lower thirds of the oven and preheat the oven to 350 degrees. Place the pecans on a baking sheet and bake for 10 minutes or until lightly browned. Cool completely. Soften the butter and cream it with the sugar until light and fluffy. Beat in the vanilla extract and scrape the sides of the bowl. Grate the nuts until powder fine and whisk them with the flour and salt. Add the flour mixture to the butter mixer on low speed until a dough forms. Chill the dough at least one hour and no longer than three hours. Roll the dough into 1-inch balls, lightly flouring your hands if needed. Place the balls 1-inch apart on ungreased baking sheets. Bake for 15 to 20 minutes or until they barely begin to brown. For even baking, rotate the baking sheets from top to bottom and front to back halfway through baking. Remove from the oven and cook the cookies on the sheets for 2 to 3 minutes. Place the confectioners' sugar or the coating in a bowl. While cookies are still hot, roll them in the sugar and transfer to wire racks to cool completely. Roll again in sugar. Storing: place in an airtight container at room temperature for up to 1 month. |
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| Delicious Mexican Wedding Cookies (Russian Tea Cookies) Makes 4 dozen 2-inch cookies |
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