Italian Wedding Cookies

Welcome to the fifty-first post in my year-long Cookie Series, where I want to bring you a new and delicious cookie recipe every Tuesday of 2015!

The Cookie Series is almost over. I don't plan on having a series next year. I love the Cookie Series and I love sharing a new cookie recipe every week, but I think it's time for a change.

However, that doesn't mean it's not hard to say goodbye. I feel like I'm bidding farewell to a loved friend. Even though I'll probably go back and visit some of the recipes, it's still not the same as posting a new recipe every week.

Farewell, Cookie Series. I don't have much longer with you, but what time I do have, I hope to cherish. You have been a wonderful series.

____________________

ITALIAN WEDDING COOKIES

No, these cookies aren't the size of
tennis balls; that's a tiny cup.

INGREDIENTS;

• 2 1/2 cups flour
• 1 tsp. salt
• 1 1/2 cups (3 sticks) butter, softened
• 3/4 cups powdered sugar
• 1 Tbsp. vanilla
• 1 1/2 cups pecans
• More powdered sugar (for coating)

DIRECTIONS:

1. Preheat oven to 325.
2. Sift the flour and salt together. Set aside.
3. Cream the butter and the sugar.
4. Add the vanilla.
5. Slowly mix in the flour/salt.
6. Stir in the pecans.
7. Roll the dough into balls and place them on parchment-lined baking sheets.
8. Bake for 15-20 minutes. 
9. Pull the cookies out of the oven and allow to sit until warm enough to touch.
10. While the cookies are still warm, roll the cookies in powdered sugar.

____________________