Mexican Wedding Cookies

By dawn716

Ingredients

• 1 C PECANS, FINELY CHOPPED
• 1 C BUTTER, SOFTENED
• 2 C POWDERED SUGAR, DIVIDED
• 2 C FLOUR
• 2 t VANILLA
• 1/8 t SALT

Details

Servings 4

Preparation

Step 1

BEAT BUTTER AND 1/2 C POWDERED SUGARUNTIL LIGHT AND FLUFFY. GRADUALLY ADD 1 C FLOUR, VANILLA AND SALT. BEAT AT LOW SPEED UNTIL WELL BLENDED. STIR IN REMAINING FLOUR AND PECANS. SHAPE DOUGH IN BALL, WRAP IN PLASTIC WRAP, REFRIGERATE 1 HOUR OR UNTIL FIRM.
PREHEAT OVEN TO 350* SHAPE DOUGH INTO 1" BALLS. PLACE 1" APART ON UNGREASED COOKIE SHEET.
BAKE 12-15 MINUTES OR UNTIL GOLDEN BROWN. LETT COOKIES STAND ON COOKIE SHEET 2 MINUTES.
MEANWHILE,PLACE 1 C POWDERED SUGAR IN 9X13" GLASS DISH.TRANSFER HOT COOKIES TO POWDERED SUGAR. ROLL COOKIES, COATING WELL. LET COOKIES COOL.
SIFT REMAINING SUGAR OVER COOKIES BEFORE SERVING. STORE IN TIHGTLY COVER CONTAINER AT ROOMTEMPERATURE OR FREEZE UP TO 1 MONTH.