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Mexican Weddidng Cookies Recipe

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

Contributor:  
Contributor:  
Louise Mallory
Added: Friday, March 17, 2006

Category:
Category:

Ingredients:  
Ingredients:  
Mexican Wedding Cookies
Ingredients
1 cup unsalted butter, at room temperature
1/2 cup confectioners' sugar, plus more for coating baked cookies 1 teaspoon vanilla extract
1 3/4 cups all-purpose flour, plus more for dusting hands 1 cup pecans, chopped into very small pieces
Instructions
Preheat the oven to 275 degrees F. Line cookies 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 tablespoon of dough and shape into 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 confectioners' sugar. Cool on wire racks.

Directions:
Directions:
See above.

Personal Notes:
Personal Notes:
This recipe is from Paula Deen. It is very similar to the one in this cookbook that was from Fleeta Mallory called "Pecan Ball Cookies."

 

 

 

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