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Mexican Wedding Cookies Recipe

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This recipe for Mexican Wedding Cookies, by , is from The Lorusso Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Cathy Lorusso
Added: Sunday, January 11, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 c unsalted butter, room temperature

1/2 c confectioners' sugar, plus more for coating baked cookies

1 tsp vanilla extract

1 3/4 c all purpose flour, plus more for dusting hands

1 c pecans, chopped very small

Directions:
Directions:
Preheat the oven to 275, line cookie sheets with parchment paper.

Using an electric mixer, cream the butter and sugar at low speed until it is smooth. Beat in the vanilla. At low speed gradually add the flour. Mix in the pecans with a spatula. With floured hands, take out about 1 tbsp of dough and shape in a crescent. Continue to dust hands with flour as you make more cookies. Place onto prepared cookie sheets. Bake for 40 minutes. When cool enough to handle but still warm, roll in additional confectioner's' sugar.

 

 

 

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