Mexican Wedding Cookies

Preheat oven to 350 degrees F.

In a baking sheet, place the pecans and walnuts in a single layer, place the sheet in the oven and toast the nuts about 10 minutes. Keep a close eye on them so they don’t burn. Once the nuts have cooled, place them in a food processor or spice grinder and grind them up fine.

In a bowl sift together the flour, the confectioners’ sugar, the ground nuts and a pinch of salt.

Stir in the vanilla and maple extracts, and blend in the softened butter until the mixture is well combined. Be careful not to overwork the dough.

Scoop out rounded tablespoon-sized balls and place them on a baking sheet lined with parchment paper. Lightly press them down with a flat glass bottom.

Place the baking sheet in the middle of the oven and bake cookies for 10 to 12 minutes or until the edges are golden. Place the baking sheet on a rack and let it cool down for a couple of minutes.

Transfer cookies onto racks and let them cool for another 10 minutes, then sift the additional confectioner’s sugar over them.