These Mexican Wedding Cookies are such a classic and have a delicious taste and beautiful texture.
- 1 cup softened butter
- 1/2 cup white sugar
- 1 teaspoon almond extract
- 2 cups flour
- 1/4 teaspoon salt
- 1 cup chopped pecans
- 1/2 cup powdered sugar (for rolling baked cookies in)
In a bowl, cream the butter and sugar. Once light and fluffy, add almond extract. In another bowl, combine the flour and salt. Slowly add the flour mixture to the butter mixture, then add in the chopped pecans. Chill dough if it seems too soft. Form dough into approximately 1 inch balls and place on an unprepared cookie sheet. Bake cookies at 400 for 10 to 12 minutes or until they turn a very light golden brown.