Name: Pecan Shortbread Cookies (Mexican Wedding Cookies)
Prep time: 30 min
Cook time: 30 min
Yield: 24
Ingredients: Butter, softened - 1 cup; White sugar - ½ cup; Vanilla extract - 2 teaspoons; Freshly squeezed orange juice - 1 teaspoon; Water - 1 teaspoon; Freshly grated orange zest (Optional) - ½ teaspoon; All-purpose flour - 2 cups; Very finely chopped pecans - 1 cup; Confectioners' sugar - ½ cup

Ingredients for - Pecan Shortbread Cookies (Mexican Wedding Cookies)

1. Butter, softened 1 cup

2. White sugar ½ cup

3. Vanilla extract 2 teaspoons

4. Freshly squeezed orange juice 1 teaspoon

5. Water 1 teaspoon

6. Freshly grated orange zest (Optional) ½ teaspoon

7. All-purpose flour 2 cups

8. Very finely chopped pecans 1 cup

9. Confectioners' sugar ½ cup

How to cook deliciously - Pecan Shortbread Cookies (Mexican Wedding Cookies)

1 . Stage

Combine butter and sugar in a large bowl; beat with an electric mixer until smooth and creamy, about 2 minutes. Add vanilla extract, orange juice, water, and orange zest; beat until blended. Add flour and pecans and mix with a spoon until blended but crumbly. Cover and place in the refrigerator until chilled, 3 hours to overnight.

2 . Stage

Preheat the oven to 325 degrees F (165 degrees C).

3 . Stage

Scoop up about a golf-ball-size of dough and press together into a ball. Flatten and smooth the edges, making sure the dough is firm and not flaky or crumbly, or else cookies will not rise or expand as they bake. Place on an ungreased cookie sheet. Repeat with the rest of the dough.

4 . Stage

Bake in the preheated oven until edges are golden, 15 to 20 minutes. Cool on the baking sheet for 1 minute before removing to a wire rack to cool, 8 to 10 minutes more.

5 . Stage

Sift some confectioners' sugar into a small bowl. Drop a cookie into the sugar, shake the bowl, flip the cookie, and agitate again to cover in sugar. Repeat with remaining cookies, adding more sugar as necessary.