Low Sodium Mexican Wedding Cookies

Total time50 min

Prep time20 min

Cook time15 min

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Ingredients

24 servings

1 cup (2 sticks) unsalted butter, softened
Kerrygold Butter Pure Irish Unsalted - 8 Oz Kerrygold Pure Irish Unsalted Butter Pasture Verde Butter Unsltd Alfresco - 8 Oz Challenge Butter Unsalted - 16 Oz Tillamook Extra Creamy Unsalted Butter Sticks Multipack - 4-16 Oz
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½ cup powdered sugar, sifted
1 tsp vanilla extract
2 cups all-purpose flour
¼ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
1 cup pecans, toasted and finely chopped

For rolling

1 ½ cups powdered sugar, sifted, for rolling

Instructions

1
Toast the pecans in a dry skillet over medium heat, stirring frequently, until fragrant and lightly golden, about 4–5 minutes. Transfer to a cutting board, let cool for 5 minutes, then finely chop.
2
Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.

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