Can you tell that I'm ready for winter? These cookies go by many names- Mexican wedding cookies, Butterballs, Russian tea cakes and are a favorite during winter holidays because of their wintery look. Underneath the covering of snow however, is an all butter pecan cookie that is crisp on the outside and almost flaky on the inside with delicious little bits of pecan and just the right amount of sweetness. The cookies can be made with pecans or almonds but I prefer pecans and most recipes call for finely ground pecans but I prefer to grind them myself in a food processor and to grind them coarsely so that you get the texture of the pecans in every bite. These were our Shabbat morning coffee treat one week and since then I've been begged to make them more often. They are simple to make, and absolutely heavenly to eat. These cookies are going in the repertoire- there's no way I'm only saving them for winter!
(And Happy Birthday to the best Mother in Law Ever!)
2 sticks butter ( or one large bar israeli butter), room temperature
4 Tbl ( 1/4 cup) sugar
2 cups ground pecans
2 cups flour
1 tsp vanilla
2 cups confectioners sugar
Preheat oven to 350. In a mixer cream the butter and sugar until well blended and then add the pecans, flour and vanilla. The mixture may be crumbly but should stick together when trying to form it into balls. Roll the dough into small balls and place on a baking sheet. Bake for about 8-10 minutes until they are lightly browned. Remove from oven and cool for 5 minutes. While still warm roll in confectioners sugar. Once they have cooled completely roll them again in the confectioners sugar.