Russian Tea Cakes (Mexican Wedding Cookies)

zoebakes.com

emeeks

2 cup (7 ½ oz) pecans lightly toasted and cooled

½ cup (2 oz) confectioners' sugar for processing nuts

4 cups (18 oz) bleached all-purpose flour measured with spoon and sweep

½ tsp kosher salt

4 sticks (1 lb) unsalted butter, browned strained and cooled to room temperature

1 ½ cups (6 oz) confectioners’ sugar

1 tbsp vanilla homemade vanilla recipe

1 tsp almond extract

2 cups (8 oz) confectioners’ sugar for dipping the cookies

Directions at zoebakes.com

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