Also known as Russian Tea Cakes and Mexican Wedding Cookies without anise. These cookies are very light and fall to pieces when bitten into. They can also burn very easily, so watch closely as baking.
1 cup non-hydrogenated margarine
1/4 cup sugar
2 tsp vanilla
1 cup whole white wheat flour
1 cup unbleached all-purpose flour
2 1/4 cups pecans
1 cup powdered sugar
Preheat oven to 300 degrees.
In a food processor, process pecans until finely chopped, set aside.
With a hand mixer, cream together the margarine, vanilla, and sugar until fluffy, about 4 minutes. Sift in the flours and continue to mix together thoroughly. Add pecans and mix again until well blended. Mixture will look dry.
With hands, make small round balls of cookie and place on parchment paper lined cookie sheets.
Bake about 20 minutes, or until the underside has started to brown and the inside is not doughy.
Let cool for 10 minutes.
Place powdered sugar in a deep bowl and roll each cookie in the sugar. Place back on cookie sheet to keep cooling. If desired, roll cookies in sugar again after completely cooled.