Mexican Wedding Cookies or as close as I could get to Eduarda’s Christmas Heavenly Pecan Logs.
1 cup salted butter, softened slightly, cut into chunks beaten until smooth in the KitchenAid.
To which I then added 1 tbsp real vanilla and beat again.
Add 1/2 cup powdered sugar. Mix again thoroughly.
Then add 2 cups pecan halves powdered until almost a paste. In fact, the bits closest to my trusty Magic Bullet** were a paste!
Mix mix mix scrape mix then add 2 cups pastry flour and mix again.
Roll into little logs (or slightly depressed balls).
Refrigerate for 20 minutes.
Roll in powdered sugar.
Bake in a preheated oven at 325 for 20 minutes.
Do everything you can to avoid eating these warm or there won’t be any for the Christmas cookie tin. Unless that tin is the size of a few lozenges. Then maybe you can put the last one in there.
This recipe made 45 cookies. When I expressed concern they wouldn’t last 14 days until our family brunch, Mark laughed and said “These aren’t even going to last 14 hours!”
**I got my first magic bullet when my oldest daughter was born 11.5 years and used it a couple of times to blend up her food before just giving her super soft versions of whatever I was eating. We took great pleasure in singing a song to drown out the deafening noise and made hundreds of blueberry smoothies and dozens of servings of whipping cream with it. My husband killed it one day trying to mix that gawdawful instant icing that comes with a gingerbread box. We bought another one and used it for four more years. Then we tried to return to a blender and a Ninja blender but they were bulky and a pain in the ass. After a long absence, the bullet is back on my counter taking up minimum space and slightly longer then a vitamix to make a smoothie or grind nuts or emulsify a pesto. And yes, the contents get a tad warm if it runs too long. But it cost me less then $50 and takes up a fraction of my coveted counter space. So I’m good.