Name: Mexican Tea Cakes
Cook time: 30 min
Total time: 7 1/2 hr
Yield: Makes about 6 dozen cookies
Ingredients: 2 sticks (1 cup) unsalted butter, softened; 3 cups confectioners sugar; 1 teaspoon vanilla; 2 1/4 cups all-purpose flour; 3/4 cup very finely chopped pecans (2 1/2 oz); 3/4 teaspoon salt

You might be tempted to bake 2 sheets at a time in the upper and lower thirds of the oven. Don't give in to this urge—they must go in the middle of the oven to cook through and brown evenly.

Cooks' note:

· Cookies keep in an airtight container at room temperature 3 weeks.

Recipe notes

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