Mexican Wedding Cookies

When I receive a plate of assorted holiday cookies, if there are any Mexican Wedding Cookies, I usually eat those first. I don't remember my mom ever making them, and I don't think I've made them before now. But they are so worth it and they aren't hard to make at all. I love the shortbread flavor and the pecans. In my book they don't even need the powdered sugar coating, but others disagree.

Mexican Wedding Cookies
from Ready for Dessert by David Lebovitz

1 c. unsalted butter, at room temperature
1/2 c. granulated sugar
1 tsp. vanilla extract
2 1/4 c. all-purpose flour
big pinch of salt
1 tsp. water
1 c. pecans, toasted and finely chopped
powdered sugar, for coating the cookies

Position the racks in the upper and lower thirds in the oven; preheat the oven to 350. Line 2 baking sheets with parchment paper or silicone mats.

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. Stir in half of the flour and the salt, then add the water. Mix in the remaining flour and the chopped pecans.

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

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

Sift some powdered sugar into a bowl. 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).

Storage: The dough can be frozen for up to 1 month. Store the baked and sugar-coated cookies in an airtight container for up to 5 days.