Recipe: Pecan Cookie Balls with Cinnamon Variation (Mexican Wedding Cakes)

PECAN COOKIE BALLS
"These buttery melt-in-your mouth cookies are also known as Mexican Wedding Cakes. They make a great holiday gift or cookie exchange addition."



1 cup (2 sticks) butter, softened
2 1/2 cups confectioners' sugar, divided use
2 teaspoons vanilla extract
1/2 teaspoon ground nutmeg
1/8 teaspoon salt
2 cups flour
2 cups finely chopped pecans

Preheat oven to 350 degrees F.

Beat butter in large bowl with electric mixer on medium speed until light and fluffy. Add 1/2 cup of the sugar, vanilla, nutmeg and salt; beat until well blended.

Stir in flour and pecans. Shape into 1-inch balls. Place 1-inch apart on ungreased baking sheets.

Bake 15 minutes. Remove from baking sheets. Immediately roll hot cookies in remaining 2 cups sugar. Place sugared cookies on wire racks to cool. When cool, roll again in sugar.

VARIATION:

CINNAMON PECAN COOKIE BALLS:
Add 1/2 teaspoon ground cinnamon to the cookie dough, adding with the nutmeg. Add 1/2 teaspoon cinnamon to the 2 cups confectioners' sugar for rolling.

Makes 4 dozen or 24 (2 cookie) servings
Source: McCormick & Company