"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Brook's Mexican Wedding Cookies Recipe

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This recipe for Brook's Mexican Wedding Cookies, by , is from Miguel & Brianna's Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Nora Reitenour

Category:
Category:

Ingredients:  
Ingredients:  
1 C. soft butter
2 C. flour
6 heaping tbsp. powdered sugar
1 C. pecans
1 tsp. vanilla
pinch of salt

Directions:
Directions:
Cream butter and powdered sugar, add vanilla and flour, mix together, stir in pecans last. Roll into small balls and flatten a little with your fingers. Bake in 375 oven about 10 minutes, or until the bottoms are slightly golden. Cool completely and when ready to serve roll in powdered sugar.

Personal Notes:
Personal Notes:
My mom Marion "Brook" Golden was born and raised in Minnesota and baking was her wheelhouse ... especially Christmas cookies! She would bake thousands each holiday, assembling cookies trays of many varieties that she gave to friends, neighbors, family and co-workers as a holiday gift. These cookie recipes come from her great-grandmother and have been in the family for years. Today, I continue the tradition that was started so many generations ago in my family, I bake thousands each year, and the Mexican Wedding Cookie has always been my favorite! And a tip from Brook ... always use real butter ;)

 

 

 

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