Mexican Wedding Cookies Recipe

By carmen-2

Ingredients

• 1 cup butter, softened
• 1/2 cup powdered sugar
• 1 tsp. vanilla extract
• 1 tsp. almond extract
• 2 cups flour
• 1/2 tsp. salt
• 1 cup raw pecans, toasted,
• Read more: Calories in Mexican Wedding Cookies | Nutrition and Health Facts http://caloriecount.about.com/mexican-wedding-cookies-recipe-r96820#ixzz2oPk9F43b

Details

Servings 36
Adapted from caloriecount.about.com

Preparation

Step 1

Toasting the pecans will add a nice rich flavor to these cookies so I highly recommend you do this step.

Preheat oven to 350 degrees. Place the pecans on a cookie sheet in a single layer and bake for 6 - 8 minutes or until they are lightly browned and fragrant. Allow them to cool.

In a medium size bowl or kitchen aid which is what I use, cream the butter, vanilla and almond extracts together. Add the powdered sugar and mix in.

Add the flour a little at a time until it is fully blended in.

When the pecans are cool, place them in food processor or chop with a knife until they are fairly fine. Measure 1 cup of finely chopped pecans.

Stir in the pecans.

Chill dough in the refrigerator for at least 1 hour and then shape into 1 inch balls with your fingers. Place on an ungreased cookie sheet 1 to 2 inches apart.

Bake in a preheated 350 degree oven for 12 - 15 minutes or until lightly golden brown on the bottom. Cool on a wire rack. Roll the cookies in powdered sugar so they look like snowballs. When completely cooled store in an airtight container.