Mexican Wedding Cookies

Last Thursday was a rainy, dreary day here at the home of the lazy dog. WD was at work and Big pup was at school. It was just me and Little pup. Home alone and hungry. Not a good combination. Little pup suggested that we make chocolate chip cookies and I suggested we make Mexican Wedding Cookies. And I won. Because I'm the mommy and I said so. (And because we were out of eggs but that's beside the point.)

As I shaped the dough into a log, Little pup licked the bowl clean, and I told him what it is about these cookies that makes them so good. "I love how the salt in the butter--and the extra you add to the dough--pairs up with the powdered sugar. I love that sweet and salty contrast of the cookie. It's so good. It's perfect with a cup of hot tea. And, you know, The Barefoot Contessa says under no circumstances should you ever use imitation vanilla, but unless she wants to personally deliver vanilla beans or pure vanilla extract to my house, I'm using imitation vanilla. And I bet Jeffrey can't even tell the difference..."

"Mommy?"

"Yes?"

"Are you talking to yourself?"

Hmmmph. A 4 year old just doesn't appreciate good conversation.

Mexican Wedding Cookies--also known as Russian Tea Cakes

2 1/2 cups flour

1/4 tsp salt

1 cup finely chopped pecans

1 cup softened butter

1/2 cup powdered sugar (plus extra for rolling cookies in)

2 tsp vanilla

Mix flour, salt and pecans together, set aside. Beat butter and 1/2 cup powdered sugar until fluffy. Add vanilla. Gradually mix in dry mixture. Shape into a log and cut into 1/2 inch slices. Place cookies onto a cookie sheet. Bake at 350 for 20-25 minutes. Let cool. Dredge cookies in powdered sugar.