Sunday, December 30, 2007

Mexican Wedding Cookies (AKA Russian Tea Cookies) (About an hour)

These are simple cookies. Also, if you know someone who is vegetarian (not vegan though), these cookies will be great for them as there are no eggs in them. I not only made them for the party but also for Christmas with the family.

From the Food Network 12 Days of Cookies

1 cup unsalted butter, at room temperature
1/2 cup confectioners' sugar, plus more for coating baked cookies
1 teaspoon vanilla extract
1 3/4 cups all-purpose flour, plus more for dusting hands
1 cup pecans, chopped into very small pieces

Instructions
Preheat the oven to 275 degrees F. Line cookie sheets with parchment paper.

Using an electric mixer, cream the butter and sugar at low speed until smooth. Beat in the vanilla. At low speed gradually add the flour. Mix in the pecans with a spatula. With floured hands, take out about 1 tablespoon of dough and shape into a crescent. Continue to dust hands with flour as you make more cookies. Place onto prepared cookie sheets. Bake for 40 minutes. When cool enough to handle but still warm, roll in additional confectioners' sugar. Cool on wire racks.

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