Pistachios,Cranberries and Pecan Mexican Wedding Cookies

Why am I always a last minute person?. The deadline for the blog game"Deballe ton blog" is almost over, well I'm slightly exaggerating... I want to send these before Christmas, that's what I decided.These festive, nutty,buttery,tender cookies were inspired by a recipe saw on"Epicurious". I divided the proportions by 4 and replaced ground pistachios with pistachio paste and pecans.

For about 20 cookies you need:

1/2 cups (1 stick) unsalted butter, room temperature
1/4 cup powdered sugar plus more for coating
1 teaspoon vanilla extract
1 pinch salt
1 teaspoon pistachios paste
1/4 cup dried cranberries
1/2 cup of chopped pecans
1 1/4 cups sifted all purpose flour
1 teaspoon water or a bit more
Beat butter and powdered sugar in large bowl until light and fluffy. Beat in vanilla and salt, then pistachio paste and cranberries. Using spatula, stir in all flour (do not overmix dough) and pecans.Add water.Set aside in the fridge for at least one hour.
Preheat oven to 350°F. Line baking sheet.
Shape dough by generous tablespoonfuls into football-shaped ovals. Place on sheet, spacing 1 inch apart. Bake cookies, 1 sheet at a time, until bottoms just begin to color, about 16 minutes. Cool cookies on sheets 10 minutes before coating.

Pour generous amount of powdered sugar into medium bowl. Working with 5 or 6 warm cookies at a time, add cookies to bowl of sugar; gently turn to coat thickly. Transfer cookies to sheet of waxed paper. Repeat to coat cookies with sugar again; cool completely. do ahead Can be made 4 days ahead. Store airtight at room temperature.