Somebody asked for my Grandmother’s version of the Mexican Wedding cookie. Here it is….
1 cup softened butter
1/3 cup sugar
2 teaspoons vanilla
2 teaspoons water
2 cups flour
1 cup chopped pecans
Whip your butter and the next three ingredients till blended.
Dump in your flour and pecans and mix all together.
**Here comes a very special step I practically had to have a séance to get right. Granny didn’t write this down. Double wrap your dough in plastic wrap and chill for at least three days, five is better. (Aging the dough makes for a much more flavorful cookie.)
Preheat oven to 300 degrees Fahrenheit.
Roll dough into 1 inch balls and place on cookie sheet. The recipe says to lightly grease the cookie sheet. I use parchment paper.
Bake for twenty minutes. While they are baking get your confectioner’s sugar ready, at least two cups, sifted into a large bowl.
As soon as those cookies come out throw them in that sugar. The faster the better. This can be a little tricky because they are fragile when warm. But it’s vital that the sugar melt into the cookie. It makes them moist and yummy. I dip them for a second time to make them pretty.
Cool on a wire rack.
And very last, my own little secret. Store them in old fashioned cookie tines. I buy out our local dollar store every year. I swear this keeps them better than anything else. Seriously. In fact, I think they are better after they sit a couple of days. I opened some up after two weeks once and they were excellent. You try that with plastic, it will not work. The cookie starts to break down.
They aren’t as good as my Grandmothers, but still pretty damn awesome.