Dottie's Mexican Wedding Cookies
Yield
2 dozenPrep
15 minCook
12 minReady
30 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
butter
softened |
|
| ½ | cup |
powdered sugar
|
|
| 2 | cups |
all-purpose flour
|
|
| ¼ | teaspoon |
salt
|
|
| 1 | teaspoon |
vanilla extract
|
|
| 1 | cup |
pecans
chopped |
|
| 1 | x |
powdered sugar
for garnish |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
butter
softened |
|
| 118 | ml |
powdered sugar
|
|
| 473 | ml |
all-purpose flour
|
|
| 1.3 | ml |
salt
|
|
| 5 | ml |
vanilla extract
|
|
| 237 | ml |
pecans
chopped |
|
| 1 | x |
powdered sugar
for garnish |
*
|
Directions
Heat oven to 350℉ (180℃).
Cream butter and sugar until smooth in mixer bowl.
Add flour, salt and vanilla and mix until blended.
Mix in nuts.
Roll teaspoon-size pieces of dough in a ball and put onto an ungreased cookie sheet.
Bake until light golden, 10 to 12 minutes.
The cookie bottoms should be golden brown.
Roll cookies in confectioners' sugar immediately after baking.
