Mexican Wedding Cookies

Name: Mexican Wedding Cookies
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT1H10M0.000S
Yield: 40 cookies
Ingredients: 2 sticks (1 cup) salted butter, at room temperature; 1/2 cup granulated sugar; 1 tablespoon vanilla extract; Zest of 1 orange; 2 cups all-purpose flour; Pinch of kosher salt; 2/3 cup finely chopped pecans; 1/2 cup powdered sugar

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Level: Easy

Total: 1 hr 10 min (includes chilling and cooling times)
Active: 15 min

Yield: 40 cookies

Level: Easy

Total: 1 hr 10 min (includes chilling and cooling times)
Active: 15 min

Yield: 40 cookies

Ingredients

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2 sticks (1 cup) salted butter, at room temperature

1/2 cup granulated sugar

1 tablespoon vanilla extract

Zest of 1 orange

2 cups all-purpose flour

Pinch of kosher salt

2/3 cup finely chopped pecans

1/2 cup powdered sugar

Directions

Preheat the oven to 325 degrees F.
In the bowl of an electric mixer fitted with a paddle attachment, beat together the butter and granulated sugar until fluffy, 2 to 3 minutes. Beat in the vanilla and orange zest until fully combined.
In a separate bowl, whisk together the flour and salt. Add the flour mixture gradually to the mixer until just incorporated. Fold in the chopped pecans by hand.
Using a tablespoon-sized cookie scoop, portion the dough onto a baking sheet. Chill in the refrigerator for at least 15 minutes.
Divide the chilled dough between 2 baking sheets, leaving about 1/2 inch between each cookie. Bake until just golden, about 12 minutes. Allow to cool completely.
Once the cookies have cooled, place the powdered sugar into a shallow dish. Roll each cookie in the powdered sugar until completely coated. Enjoy!