These cookies are a must in my family during the holidays. While I wouldn’t put them in my personal top five for cookies that I die for, these were definitely one of the most popular on all of my cookie trays this year! Light, airy, and just the right amount of sweet, these cookies are a perfect mouthful. And very “wintery” – which is an added bonus. These also go by the names “butterballs” and “snowballs”, so you may recognize either of those names instead of this one. Although, whatever you call them – they are most certainly delicious!
Mexican Wedding Cakes
- 1 C all purpose flour
- 1 C pecans
- 1/8 t salt
- 1/4 t cinnamon
- 1/4 C sugar
- 1/2 lb (1 stick) unsalted butter, at room temp
- 1 C confectioners sugar
In a food processor, combine the flour, pecans, salt, cinnamon, and sugar until the ingredients are well incorporated, and the nuts are ground fine. Add in the butter, and pulse until the dough just begins to come together. Dump the dough onto plastic wrap, and form into a ball. Wrap tightly, and chill for at least three hours, and up to one day.
Once chilled, preheat your oven to 325. Take the dough out of the fridge, roll teaspoon sized balls, and place them onto a cookie sheet. Bake for 20-22 minutes, until the edges are slightly browned. Cool on a rack completely.
Once cooled, dredge the cookies twice in confectioner’s sugar to get the snowball effect.
This recipe makes about 24 cookies, but it can easily be doubled for a bigger batch.