Mexican Wedding Cookies
Biscochitos
Makes about 50 cookies

Different regional variations of light, crumbly cookies like these are served on special occasions -- be it weddings, christenings or Christmas -- throughout Mexico.

Preparation Time: 1 hour 15 minutes

1 lb (500 g) unsalted butter, at room temperature
1 cup (4 oz/125 g) confectioners’ (icing) sugar, plus extra for dusting
2 tablespoons vanilla extract (essence)
1 teaspoon salt
2 cups (8 oz/250 g) finely chopped pecans
5 cups (15 oz/470 g) sifted cake (soft-wheat) flour

Preheat an oven to 350°F (180°C). Butter 2 baking sheets.
In a bowl, using an electric mixer set on medium speed, beat together the butter and the 1 cup (4 oz/125 g) confectioners’ sugar until light and fluffy, 10-15 minutes. Add the vanilla, salt and pecans and beat just until combined. Using a wooden spoon, stir in the flour, being careful not to overmix. Form the dough into torpedo shapes about the size of small walnuts and place on the prepared baking sheets. Bake just until very lightly browned on the bottoms, 10-12 minutes, switching pan positions halfway through baking.

Remove from the oven and set the baking sheets on wire racks to cool. Place confectioners’ sugar in a large bowl. When the cookies are cool enough to handle, place a few at a time in the bowl and toss gently to coat them on all sides. As the cookies continue to cool, occasionally toss them again with sugar, trying to coat with as much sugar as possible. When fully cooled, serve the cookies or place in an airtight container and store at room temperature for up to 1 week.