Coffee Mexican Wedding Cookies

PREHEAT oven to 350° F. Line baking sheet with parchment paper.

GRIND pecans in a food processor until coarsely chopped. Add ½ cup powdered sugar and continue processing until the pecans are finely chopped but not smooth.

PLACE flour, coffee granules, baking soda and salt in a large mixing bowl. Add in chunks of butter. Mix to combine with your hands, until the mixture resembles coarse crumbs. Add the pecan and sugar mixture and mix with your hands. Add the egg, working it into the dough with your hands. Knead the dough until it becomes just soft enough to roll into a ball. Be sure to not overwork the dough. Refrigerate for 30 minutes.

FORM dough into 1 ½-inch balls taking care to not overwork dough. Place on prepared baking sheet 1 inch apart.

BAKE for about 15 to 16 minutes or until golden brown. Cool cookies for 5 minutes. Remove to wire rack to cool. Dust 1/4 cup powdered sugar over the top of the cookies.

COOK’S TIP: If dough becomes too sticky to work with, refrigerate for 30 minutes until firm.