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Mexican Wedding Cookies Recipe

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This recipe for Mexican Wedding Cookies is from RR Neighborhood Holiday Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
11/3 cups of pecans
1 cup (2 sticks) of butter (do not use margarine)
1/3 cups granulated sugar
1 large egg
1 tsp vanilla extract
3 Tbsp. plus 11/2 cups of confectioners’ sugar, sifted
21/4 cups all-purpose flour
1/4 tsp. of baking soda
1/4 tsp. salt
Directions:
Directions:
1. In food processor with knife blade attached, pulse pecans with 2 tbsp. confectioners sugar until very finely ground (or crush in bowl).

2. In medium bowl, whisk ground pecans, flour, baking soda and salt until blended.

3. In large bowl, with mixer at medium speed, beat butter and granulated sugar until creamy, about 1 minute occasionally scraping the bowl with rubber spatula. Add egg and vanilla, beat until well mixed. Reduce speed to low, gradually beat in flour mixture just until blended, occasionally scraping side of bowl.

4. Preheat oven to 350º F. Shape dough by rounded measuring teaspoons into 1-inch balls. Place balls, 1½ inches apart on 2 ungreased large cookie sheets.

5. Bake until bottoms are brown and cookies are light golden, 13 to 14 minutes. Let stand on cookie sheet 2 minutes to firm up slightly then transfer to wire rack to cool. Repeat with remaining dough.

6. Place confectioners sugar in pie plate. Roll cooled cookies in sugar to coat. Repeat if desired.
Number Of Servings:
Number Of Servings:
5 dozen + small cookies
Preparation Time:
Preparation Time:
1 hour + cooling and baking time (13 min per batch)

 

 

 

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