My dad loved Pecan Sandies. These are so much better.
Mexican Wedding Cookies
Ingredients
- 1 cup salted butter, softened
- 1 1/2 cup powdered sugar
- 1/2 teaspoon cardamom, ground
- 1 teaspoon orange zest
- 2 teaspoons vanilla extract
- 2 cups flour
- 1 cups pecans, finely chopped
Instructions
- Combine butter, 3/4 cup powdered sugar, vanilla, orange, and cardamom in a large bowl. Beat 2 or 3 minutes until light and fluffy.
- Add flour, mix well, then add pecans and stir.
- Place one rack in the upper third of the oven, another in the lower third. Preheat the oven to 325.
- Scoop spoonfuls of dough and roll into balls. Place 2 inches apart on a baking sheet.
- Bake 20 minutes, the first ten on the top rack, rotate the sheet and bake the last ten on the lower rack.
- Cool ten minutes, then dredge the cookies in the remaining 3/4 cup of powdered sugar while still warm. Remove to a rack to cool completely.
- Store in an airtight container with a piece of parchment between each layer.