These are a buttery melt in your mouth cookie made with pecans. These cookies are a part of the Mexican wedding tradition and can be baked in many different shapes and sizes. When I bake cookies I use a portion scoop (ice cream scoop) that comes in many sizes and sometimes have color coded handles to indicate the portion per scoop. They range from as little as .32 of an ounce to 8 ounces and help to keep your cookies uniform and allow for a quick dough placement.
Ingredients;
2 cups all-purpose flour
1 1/4 teaspoon sea salt
1 cup unsalted butter (soften)
1/2 cup sugar
1 teaspoon vanilla extract
1 cup pecans (toasted)
Coating;
1/2 cup confectioners sugar in a gallon ziplock
Preheat the oven to 325 degrees and line 2 – 1/2 sheet trays with parchment paper. ( A good way to keep the parchment paper down while seating the dough is by applying a small amount of water between the paper and the sheet tray).
Place the sea salt in a food processor and grind until fine, set aside. Place the pecans into the food processor and grind to a medium course level, set aside. Place the flour and sea salt into a medium bowl and mix together. In a stand mixer fitted with a paddle attachment add the butter and sugar, mix on medium speed until combined. Add in the vanilla and continue to mix. At a slow speed add in the flour mixture, then add the ground pecans and mix until incorporated. Using a 1 ounce scoop transfer the batter to the lined sheet trays keeping the dough about 1″ apart. Bake for 15 – 20 minutes until the bottoms are lightly brown. Transfer to a cooling rack and allow them to cool completely. Place approximately 12 cookies into the bag filled with confectioners sugar and gently shake to coat. (makes 36 – 40 cookies)
Enjoy
Chef Brian Klauss
bakekrazy 
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