Pecan Mexican Wedding Cookies

Author: 24 Carrot Life

Recipe type: Dessert

Serves: 35

These are the ultimate holiday cookie, made slightly healthier. If you only make one cookie this season make these buttery, nutty, and sugary beauties.

Ingredients

1 cup pecan halves
1 cup all purpose flour
¾ cup whole wheat flour
¼ cup almond flour
½ teaspoon salt
2 cups powdered sugar, divided
1 cup (2 sticks) butter, room temperature
2 teaspoons vanilla extract

Instructions

Preheat oven to 350 degrees F. Spread pecans on a baking sheet and toast until fragrant, about 12 minutes. Let cool.
Put pecans, flours and salt in a food processor and process until pecans are finely chopped. Set aside.
Cream butter and 1/2 cup powdered sugar in a mixing bowl for about 4 minutes or until pale and fluffy. Add vanilla extract and mix until combined.
Add the flour and pecan mixture to creamed butter and mix on low until dough is just combined. Place dough in the fridge for about 30 minutes to chill. You do not need to chill more than this. Your dough will look kind of dry but that is okay
Scoop out dough using a tablespoon and roll into a ball using the palm of one hand and two fingers of the other. Place balls onto an ungreased cookie sheet about ½ inch apart.
Bake for about 18-25 minutes, or until the edges and bottoms turn golden brown and tops are very lightly brown.
Let cookies cool on baking sheet for about 5 minutes. Remove cookies and gently toss warm cookies in remaining 1 and ½ cups of powdered sugar.
Transfer coated cookies to cooling rack to cool completely.

Nutrition Information

Serving size: 1 small cookie Calories: 113 Fat: 7.9 g Carbohydrates: 10.4 g Sugar: 6.9 g Fiber: .6 g Protein: .9 g

Recipe by 24 Carrot Life at https://24carrotlife.com/2013/12/16/pecan-mexican-wedding-cookies/