Mexican Wedding Cookies. Very easy recipe. Finely chopped pecans, flour, lots of butter, only a small amount of sugar, due to thick powdered sugar coating. Roll into balls, bake, cool, roll in a lot of powdered sugar. The high butter content causes a thick layer of powdered sugar to stick to them. Delicious but really high calorie. If you make them with almond flour and sugar free powdered sugar substitute (one product called Swerve, has zero carbs, zero calories), they’d make great ketogenic fat bombs. (One cup of chopped pecans has only 4.5 grams carb) Wow. A practically carb free cookie! (I’ve never tried making these with almond flour, but I don’t see why it wouldn’t work about the same as regular flour.)
Exactly the way I make mine. I also will skip the chopped nuts & wrap some dough around a toasted pistachio. My friend made hers w/ almond flour & they were amazing!!!!