Mexican Wedding Cakes

I just got back from Texas, and the tastes of San Antonio are inspirational for both dinners and desserts.  This "snowball" cookie is straight out of "Flavors," a 1970s San Antonio Junior League cookbook that I excavated from an antique store near the Alamo.  I love finding vintage cookbooks from places I visit.  Best souvenirs?  Just maybe. 

My favorite line from "Flavors" is its opening description of the distinctly San Antonio taste, yet multifaceted collection, of the cookbook: "The only thread of similarity you will find making all these dishes typically San Antonio is the inevitable dash of picante or Mexican spice."  If you've never been, El Mercado is delightfully saturated in color and spice.  In fact, I picked up a bottle of Mexican-imported vanilla from one of the shops.  It's hard at work in this recipe.

These cookies are easy and delicious.  And with the ample amounts of cinnamon and cloves, the Mexican spice of "Flavors" comes through.  Since most of my driving around Texas included repeat listens to Sir Douglas Quintet's 1983 "Border Wave," it only seems right to pair these cookies with a song from this Chrysalis album.  Here's "Sheila Tequila," from this original San Antonio band.  

Preheat oven to 275 degrees F.  

Ingredients:
--2 sticks butter
--1/2 c. confectioner's sugar
--2 c. flour
--1/2 c. chopped pecans
--2 tsp. vanilla (I used Mexican-imported vanilla, but any pure vanilla will do)
--1/4 c. confectioner's sugar (for dusting)
--2 tsp. cinnamon
--2 tsp. cloves

Cream butter and 1/2 c. confectioner's sugar.  Add flour, pecans, and vanilla.  Shape into small balls and place on a parchment-lined baking sheet.  Bake at 275 degrees for 45 minutes. 

While the cookies are baking, sift 1/4 c. confectioner's sugar, cinnamon, and cloves.  When warm, roll cookies in confectioner's sugar mixture.  Once cool, roll again.