Ilcham: Mexican Wedding CakeRecipe

Mexican Wedding Cake Cookies With Pecans

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Preheat the oven to 350°f and line two baking sheets with parchment paper. In a medium skillet over low heat, toast the pecans for about 5 minutes, until fragrant. Transfer the nuts to a food processor and pulse to form a coarse meal. Measure ¾ cup of the powdered sugar into a medium bowl and set aside for rolling.

Let cookies cool for an additional 20 minutes then roll in a deep dish filled with remainig powdered sugar. Roll dough into a ball, and place on prepared baking sheet. Repeat with remaining dough, placing balls about 2 inches apart. Bake for 20 minutes, or until bottoms of cookies are golden brown (you can lift one to see, if you aren't sure). Combine butter and sugar in a large bowl; Beat with an electric mixer until smooth and creamy, about 2 minutes. Add vanilla extract, orange juice, water, and orange zest; Add flour and pecans and mix with a spoon until blended but crumbly. Line cookies sheets with parchment paper.