Pecan Logs, Russian Tea - Mexican Wedding Cakes (Christmas Recipes)

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Step 5:

Pecan Dough:

Scoop teaspoonfuls of dough, and roll into 2 inch logs. Place logs onto ungreased cookie sheet 1 inch apart.

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Step 6:

Bake cookies for 9 – 11 minutes at around 375-400F(watch carefully so that they do not brown other than a bit on the undersides). Transfer to cooling rack. Cool thoroughly.

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Step 7:

Melt chocolate chips in small bowl over hot water.

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Step 8:

Place reserved 1/4 cup chopped pecans into small bowl. Dip one end (top only) of each cooled cookie in chocolate then dip in chopped pecans. Place on wooden board for a few minutes to harden before storing.

In this pictures the pecan logs are the ones in the back on the left.

Store in airtight container.

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Step 9:

Russian tea cakes / Mexican wedding cakes:

Scoop teaspoonfuls of dough, and roll into 3/4 - 1 inch balls. Place balls on ungreased cookie sheet 1 inch apart.

Bake cookies for 9 – 11 minutes at around 375-400F(watch carefully so that they do not brown other than a bit on the undersides). Transfer to cooling rack. Cool thoroughly.

Place powdered [COLOR=#2B65B0 ! important]sugar [/COLOR]in small bowl. Toss cooled cookies one at a time into bowl, coating thoroughly. Store in an airtight container.