Description
These are technically Mexican Wedding Cakes or Russian Teacakes, but my grandmother gave up on us calling them that years ago!
Ingredients
- 1 cup butter
- ½ cup confectioners’ sugar
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- 2 ¼ cups all-purpose flour
- 1 cup chopped pecans
- ⅓ cup confectioners’ sugar for dusting, or as needed
- ¼ cup finely crushed peppermint candy canes (Optional)
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Place 1/2 cup powdered sugar in a bowl; set aside.
- Beat butter
- remaining 1/2 cup powdered sugar
- and vanilla with an electric mixer in a large bowl until smooth. Gradually mix in flour
- pecans
- and salt until completely incorporated. Roll dough into walnut-sized balls and place 2 inches apart onto ungreased baking sheets.
- Bake in the preheated oven until bottoms are light golden brown but tops are still pale
- 12 to 15 minutes. (Try not to let cookies get too brown: it’s better to undercook them than to overcook them.)
- Remove cookies from the oven and let sit on the baking sheets briefly before removing to wire racks.
- Roll hot cookies in the reserved powdered sugar to coat
- then return to the wire racks to cool. Once cooled
- roll cookies in the powdered sugar once more.
Prep Time: 30 mins
Cook Time: 15 mins
Total Time: 45 mins
Servings: 30