Makes about 2 dozen cookies
This is my family’s version of a Mexican Wedding Cookie, although ours is a little more rustic and not as elegant. We especially like it because of the use of granulated sugar versus confectioners sugar.
Preheat oven to 350 F.
2 cups flour
½ tsp salt
1 tsp vanilla
2 cups chopped pecans
1 cup butter, softened
½ cup sugar
2 Tb water, give or take
Extra sugar for rolling, reserved in a separate bowl.
In a large bowl, cream together the butter and the ½ cup sugar with an electric mixer. Add the vanilla and blend well. Add the salt and the flour, a third at a time, beating well after each addition. If the dough seems a little stiff, add the water. Fold in the pecans.
Drop a well-rounded household teaspoon full of dough onto a large cookie sheet. Briefly roll each dough ball into a slightly oval cigar shape. Bake 9 minutes, rotate your cookie sheet and bake another 7-9 minutes until the cookies turn slightly golden.
When you remove the cookies from the oven, roll the hot cookies in the reserved sugar so that they are coated, and then put them on a cooling rack.