Mexican Wedding Cookies Recipe
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Category: |
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Ingredients: |
Ingredients: 1cup pecan pieces or halves 1cup (2 sticks) butter, softened 2cups powdered sugar, divided 2cups all-purpose flour, divided 2teaspoons vanilla 1/8teaspoon
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Directions: |
Directions:.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 350°F. 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.
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Number Of
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Number Of
Servings:Makes about 4 dozen cookies |
Personal
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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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