They are also known as "Mexican Wedding Cakes" and "Russian Tea Cakes".
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- 1 1/4 c
- confectioners' sugar, divided
- 1/2 c
- butter, softened
- 1 tsp
- vanilla extract
- 1 c
- all purpose flour
- 1/8 tsp
- 1 c
- finely chopped pecans
1In a mixing bowl, cream together 1/4 cup confectioners' sugar and butter with an electric mixer until smooth.
2Add vanilla and blend well.
3Add flour and salt; blend well.
4Stir in pecans. Cover and refrigerate about 1 hour.
5Preheat oven to 350°. Lightly grease 2 baking sheets or line with parchment paper or silpat.
6Shape dough into 1-inch balls. Place on baking sheets. Bake 17 minutes, or until lightly browned.
7Remove from baking sheets. Carefully roll each ball in remaining confectioners' sugar to coat.
8Allow to cool slightly, then roll again in confectioners' sugar. Store in airtight container.