Butter Pecan Snowballs
My take on polvorones, or Mexican wedding cookies, these are basically a pecan shortbread. I developed this recipe for the now-closed Xococava, a tiny and wonderful chocolate and ice cream shop owned by my dear friend chef Chris McDonald. We made these cookies every morning and they were always gone by the end of the day. Due to the quantity of good butter, they keep very well, at least seven days or so.
Pecans, butter, icing sugar, flour, milk, vanilla, salt