"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Mexican Wedding Cookies Recipe

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

Added: Monday, November 17, 2008


1cup pecan pieces or halves
1cup (2 sticks) butter, softened
2cups powdered sugar, divided
2cups all-purpose flour, divided
2teaspoons vanilla

.Place pecans in food processor. Process using on/off pulsing action until pecans are ground but not pasty.
2.Beat butter and 1/2 cup powdered sugar in large bowl with electric mixer at medium speed until light and fluffy. Gradually add 1 cup flour, vanilla and salt. Beat at low speed until well blended. Stir in remaining 1 cup flour and ground nuts. Shape dough into ball; wrap in plastic wrap. Refrigerate 1 hour or until firm.
3.Preheat oven to 350F. Shape dough into 1-inch balls. Place 1 inch apart on ungreased cookie sheets.
4.Bake 12 to 15 minutes or until golden brown. Let cookies stand on cookie sheets 2 minutes.
5.Meanwhile, place 1 cup powdered sugar in 13X9-inch glass dish. Transfer hot cookies to powdered sugar. Roll cookies in powdered sugar, coating well. Let cookies cool in sugar.
6.Sift remaining 1/2 cup powdered sugar over sugar-coated cookies before serving. Store tightly covered at room temperature or freeze up to 1 month.

Number Of Servings:
Number Of Servings:
Makes about 4 dozen cookies
Personal Notes:
Personal Notes:
Nutritional Information:Serving Size: 1 cookie
Sodium 35 mg
Protein 1 g
Fiber <1 g
Carbohydrate 9 g
Cholesterol 11 mg
Saturated Fat 2 g
Total Fat 6 g
Calories from Fat 56 %
Calories 90




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