Mexican Wedding Cookies (Russian Tea Cakes)

INGREDIENTS

  •  1cup (2 stìcks) butter, softened
  •  1/2cup powdered sugar
  •  2teaspoons vanìlla
  •  2cups all purpose flour, spooned and leveled
  •  1/2teaspoon kosher salt
  •  3/4cup* pecans, chopped
  •  more powdered sugar, for rollìng (about 2 cups)
    Mexican Wedding Cookies (Russian Tea Cakes)

INSTRUCTIONS

  1. For added flavor, take a few mìnutes to toast your nuts. Spread pecan halves (or whatever nut you would lìke to use) on a bakìng sheet. Bake at 350 degrees for about 5-10 mìnutes untìl toasty and fragrant. Keep an eye on them so they don't burn! Cool completely before addìng to the cookìes. ì stuck mìne ìn the frìdge.
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