Mexican Wedding Cookies

Steps

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1. 1
   Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
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2. 2
   Finely chop the pecans — the smaller the pieces, the better the dough will hold together. You can pulse them in a food processor first, then give a final chop to remove any large pieces.
   ▶ ≈0:14
3. 3
   In a stand mixer bowl, combine the softened butter, sifted powdered sugar, and salt. Beat on medium speed for 2-3 minutes until light and fluffy, scraping down the bowl as needed.
   ▶ ≈2:26
4. 4
   Add the vanilla extract and mix until fully incorporated.
   ▶ ≈4:44
5. 5
   With the mixer on low, gradually add the flour and mix until just combined, scraping the bowl to make sure there's no unmixed butter or flour left.
   ▶ ≈5:45
6. 6
   Add the chopped pecans and mix on low, finishing with a final fold by hand using a spatula to evenly distribute the nuts.
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7. 7
   Scoop the dough into roughly tablespoon-sized portions, roll briefly in your palm, and place them an inch apart on the baking sheets. Repeat until all the dough is used.
   ▶ ≈7:14
8. 8
   Bake the cookies at 350°F (175°C) for 12-15 minutes, until the bottoms are golden brown.
   ▶ ≈8:37
9. 9
   Let the cookies cool in the pan for about 5 minutes (not longer, or the sugar won't stick), then coat them generously in powdered sugar.
   ▶ ≈8:51
10. 10
    Let the cookies rest for about 30 minutes to cool completely — the sugar coating will melt away as steam escapes, which is normal.
    ▶ ≈9:32
11. 11
    Once fully cooled, roll the cookies in powdered sugar a second time for their classic snowball look, then enjoy.
    ▶ ≈11:05