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Mexican Wedding Cakes

 

1 cup butter

¾ cup powdered sugar

2 cups all purpose flour

2 cups pecans, finely chopped

1 tsp. vanilla extract

¼ tsp. cardamom, powdered

pinch of salt

1 – 2 T. very cold water

½ cup powdered sugar (roll the finished cookies in)

 

Preheat oven to 325 degrees. Cream butter and sugar on

high speed until fluffy. Add flour, pecans, vanilla

extract, cardamom, and salt. Mix until combined,

dribbling in cold water a little at a time. 1 T. of

water should be enough, use the second if the dough

seems very dry. Roll the dough into small, ½ inch

balls in the palm of your hand. Place on a greased

cookie sheet; bake at 325 degrees for 20 minutes.

Remove the cookie from the pan and roll in powdered

sugar while still very warm. If the sugar starts to

melt, just re-roll.

 

Yields about 48 cookies.