Mexican Wedding Cookies

Photo by Terri P.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

48

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

48

servings

Ingredients

  • 1

    cup (2 sticks) butter softened

  • 1/2

    cup powdered sugar

  • 1

    tsp vanilla extract

  • 1

    tsp almond extract

  • 2

    cups flour 1 cup cake flour 1 cup all- purpose flour

  • 1/4

    tsp salt

  • 1

    cup Finley chopped pecans

  • 1

    cup powdered sugar for rolling cookings

Directions

Cream butter, 1/2 cup powdered sugar, vanilla and almond extracts together. Blend flour, salt, and pecans into butter and sugar mixture. Mix until dough holds together. Form into 1 inch balls. Place balls on a ungreased baking sheet about 1 inch apart. Bake at 400 for 8-10 minutes or until lightly browned. Cool cookies for 15 minutes. Place remaining 1 cup powdered sugar in a bowl. Roll cookies in sugar to coat: Refrigerate cookies until cool about 1 hour. Roll cookies again in sugar. Can be made a week ahead of time.

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