Awesome Mexican Wedding Cookies
Favourite Mexican Wedding Cookies recipe
Yield
36 servingsPrep
10 minCook
15 minReady
30 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | ounces |
butter, unsalted
at room temperature |
|
| 1 | pinch |
salt
|
*
|
| ½ | cup |
powdered sugar
|
|
| 1 | teaspoon |
vanilla extract
|
|
| 1 | cup |
all-purpose flour
|
|
| 1 | cup |
pecans
finely chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 115.6 | ml/g |
butter, unsalted
at room temperature |
|
| 1 | pinch |
salt
|
*
|
| 118 | ml |
powdered sugar
|
|
| 5 | ml |
vanilla extract
|
|
| 237 | ml |
all-purpose flour
|
|
| 237 | ml |
pecans
finely chopped |
|
Directions
Preheat the oven to 375℉ (190℃).
In your mixer cream together the butter salt, vanilla, and 3 tablespoons of the powdered sugar until smooth and fluffy.
Add the flour and pecans, and mix for 1 minute. Form small ¾ to 1 inch balls of dough.
Place them 1 inch apart on a baking sheet.
Bake for 15 minutes, until they are lightly browned.
While the cookies are still a bit warm roll them in the remaining powdered sugar.
Cool completely, and store in an air tight container.
It is tradition to wrap these rich cookies in colored tissue paper with fringed edges.
