Mexican Wedding Cookies

Name: Mexican Wedding Cookies
Yield: makes about 6 dozen
Ingredients: 1 cup (3 3/4 ounces) pecan halves; 2 cups confectioners’ sugar; 2 cups all-purpose flour; 1/4 teaspoon salt; 2 sticks (1 cup) unsalted butter, room temperature; 1 teaspoon pure vanilla extract; 1/2 teaspoon pure almond extract

January 24, 2012

Our method for preparing these classic cookies differs from most recipes. Rather than rolling them in sugar while they’re still warm, we let them cool first; this keeps the sugar from becoming pasty while preserving the cookie’s characteristic texture. The result is a cookie that truly melts in your mouth.

Recipe notes

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