These Mexican Wedding Cakes are very easy to make and they melt in your mouth! You can make them with large or small chunks of pecans. I prefer finely chopped pecans for a more smooth texture.
Butter Powdered Sugar Salt Vanilla Extract Flour Pecans
Beat together softened butter, salt, 1/2 cup powdered sugar (reserving the rest for later) and vanilla. Slowly add flour, then pecans.
Form cookie dough into 1” balls; arrange on cookie sheet covered in parchment paper or a silicon baking sheet. Bake at 350°F for 14-16 minutes or until the edges start to turn light golden brown.
Cool for a few minutes, then dredge cookies in the remaining powdered sugar; let cool, then dredge once again.
These cookies, I think since they look like snowballs and they are so well-liked, are a Christmas cookie favorite.