Mexican Wedding Cookies

 

Also known as polvorones or Russian tea cakes, these delicate cookies are a holiday favorite for good reason. They're rich with butter and pecans, then rolled in powdered sugar while still warm for that perfect sweet coating. One bite and you'll understand why they're considered celebration-worthy."

 

 

Ingredients:

2 sticks of butter, softened

1/2 cup powdered sugar (extra for rolling) 

2 teaspoons vanilla

1 tablespoon bourbon2 cups all-purpose flour, sifted

1/4 t teaspoon salt

1 cup finely chopped pecans, lightly toasted

1/2 cup mini chocolate chips

Directions:

Preheat oven to 350. Line two sheet pans with parchment paper.

Toast pecans in a skillet.

Cream butter and sugar in a stand-up mixer at 4 for 2-3 minutes, until light and fluffy. Stir in vanilla and bourbon.

Add the dry ingredients. Mix flour, salt and pecans together and gradually add to the wet ingredients.

Roll the cookies: scoop out small portions of dough (little larger than a tablespoon) and roll into balls. Place on parchment lined baking sheets about a 1" apart.

Bake cookies for 12-15 minutes until the bottoms are lightly golden. 

Let the cookies cool for 5 minutes, then roll them in powdered sugar. You can sift the rolling powdered sugar if desired.