"The belly rules the mind."--Spanish Proverb

Mexican Wedding Cookies Recipe

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This recipe for Mexican Wedding Cookies, by , is from Yesterday and Today; Our Favorites, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Category:
Category:

Ingredients:  
Ingredients:  
1 cup pecans pieces or halves
1 cup unsalted butter softened
2 1/2 cups powdered sugar divided
2 cups flour divided
2 teaspoons vanilla extract
1/4 teaspoon salt

Directions:
Directions:
1.Place pecans in food processor, pulse until ground but not pasty
2. Beat butter and 1/2 cup powdered sugar in large bowl with mixer at med speed until light and fluffy, scrape down side of bowl once. Gradually add 1 cup flour, vanilla and salt. Beat on low speed until well blended. Stir in remaining 1 cup flour and ground nuts with spoon.
3. Form dough into ball, wrap in plastic and refrigerate 1 hour or until firm
4. Preheat oven to 350 degrees. Roll Tbsp of dough into 1 inch balls. Place 1 inch apart on ungreased cookie sheet
5. Bake 12 to 15 minutes or until golden brown. Let cookies stand on cookie sheets 2 minutes
6. Place 1/2 cup powdered sugar in 13x9 inch glass dish. Transfer hot cookies to sugar. Roll in sugar coating well. Remove to rack to cool.
Makes 4 doz cookies.

 

 

 

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