Mexican Wedding Cookies Ii
Start a fiesta with these delicious cookies made of pecans and ground cinnamon.
Yield
40 servingsPrep
15 minCook
15 minReady
30 minLow Cholesterol, Trans-fat Free, Low Carb, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | cup |
powdered sugar
confectioner's sugar, divided |
|
| 1 | cup |
butter
softened |
|
| ¾ | cups |
pecans
finely chopped |
|
| ½ | teaspoon |
vanilla extract
|
|
| 2 | cups |
all-purpose flour
|
|
| ¼ | teaspoon |
cinnamon
ground |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 355 | ml |
powdered sugar
confectioner's sugar, divided |
|
| 237 | ml |
butter
softened |
|
| 177 | ml |
pecans
finely chopped |
|
| 2.5 | ml |
vanilla extract
|
|
| 473 | ml |
all-purpose flour
|
|
| 1.3 | ml |
cinnamon
ground |
|
Directions
Preheat oven to 350℉ (180℃). Grease cookie sheets. In large bowl with mixer at medium speed, beat together 1 cup of the sugar, butter, pecans and vanilla. With spoon stir in flour.
Shape dough into 1-inch balls, flatten slightly. Place on cookie sheets about 1 inch apart. Bake 12 to 15 minutes or until done but not browned. Cool 5 minutes on cookie sheets.
In small bowl, mix remaining ½ cup sugar and cinnamon. Gently toss each cookie in cinnamon mixture; cool on wire rack.
