Mexican Wedding Cookies

One of the best cookies ever.

I really don't know why exactly.

It's not the kind of cookie you crave.... until it's in your mouth.

Enter The Mexican Wedding Cookie

I know. You're thinking, "I've had those. They're ok".

No.
You need to try these.

#1: These cookies are the very easiest to make.

#2: These cookies crumble in your mouth....and not in the 

"I-cooked-it-too-long-so-now-it's-crumbly" kind of way.

It melts in your mouth....like butta. {Makes sense when you see the recipe ;D }

#3: I can confidently say this is in my top 3 favorite cookies. Wow!

So without further ado. The Recipe.

Mexican Wedding Cookies

(By the by, these cookies go by many different names depending on which country you are referring to. Many countries have their own similar version.)

Ingredients

• 1 cup unsalted butter, at room temperature
• 1/2 cup confectioners’ sugar, plus more for coating baked cookies
• 1 teaspoon vanilla extract
• 1 3/4 cups all-purpose flour, plus more for dusting hands
• 1 cup pecans, chopped into very small pieces (food processor)

Directions

Preheat the oven to 275 degrees F. Line cookies sheets with parchment paper.

Use a food processor to chop the pecans very fine (but don't run so long you get flour!). If you do not have a food processor then chop them by hand as fine as you can get them. This fine texture in the pecans is what gives you an amazing texture in the cookie.
Using an electric mixer, cream the butter and sugar at low speed until it is smooth. Beat in the vanilla. At low speed gradually add the flour. Mix in the pecans with a spatula. Using a small (1 Tbsp) cookie scoop, scoop the dough and place onto prepared cookie sheets. Bake for 40 minutes. {I baked for exactly 40 minutes twice and got perfect cookies.}. When cool enough to handle but still warm, roll in confectioners' sugar. Make sure lots of sugar gets on the whole cookie especially the bottom. Cool on wire racks. If you allow them to cool on a solid surface, the bottom will get gooey from the moisture and the sugar combining.These are amazing both warm and at room temperature.

{Recipe from Paula Dean, Queen of Butter. Extra directions added by me}

This is my new GO TO cookie recipe. It always works and is relatively fast to whip up. I keep some pecans in the freezer now and everything else I always have! Easy Peasy!

Enjoy.