Mexican Wedding Cookies
By Roger829
Ingredients
- pecan pieces 1 cups
- butter 1 cup
- powdered sugar 2 cups divided
- flour 2 cups divided
- vanilla extract 2 teaspoons
- salt 1/8 teaspoon
Details
Preparation
Step 1
Place pecans in a food processor. Process using the pulse action until the pecans are ground, but not a paste
Beat butter and 1/2 cup powered sugar in a large bowl with a electric mixer at medium speed, until light and fluffy
Gradually add 1 cup flour, vanilla and salt. Mix at low speed until well blended
Stir in remaining flour and ground nuts with a spoon
Shape dough into a ball, wrap in plastic wrap, and refrigerate at least 1 hour or until firm
Preheat oven to 350°
Shape a tablespoon of dough into a 1 inch ball
Place 1 inch apart on a ungreased cookie sheet
Bake 12-15 minutes, or until golden brown
Let cookies cool on cookie sheet 2 minutes
Meanwhile, place 1 cup powered sugar in a 13x19 glass dish
Transfer hot cookies to powered sugar, coating well
Let cookies cool in sugar
Shift remaining 1/2 cup powered sugar over sugar-coated cookies before serving
Store tightly covered at room temperature, or freeze up to 1 month.
Makes ~ 48 cookies
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