Mexican Yuletide Cookies
Yield
6 1/2 dozenPrep
25 minCook
20 minReady
45 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
butter
|
|
| ¾ | cup |
powdered sugar
|
|
| 1 | each |
eggs
|
|
| ½ | teaspoon |
vanilla extract
|
|
| ⅛ | teaspoon |
salt
|
|
| 2 | cups |
all-purpose flour
sifted |
|
| 1 | cup |
oatmeal
uncooked |
|
| 1 | cup |
pecans
chopped |
|
| 1x | Powdered |
sugar
for rolling |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
butter
|
|
| 177 | ml |
powdered sugar
|
|
| 1 | each |
eggs
|
|
| 2.5 | ml |
vanilla extract
|
|
| 0.6 | ml |
salt
|
|
| 473 | ml |
all-purpose flour
sifted |
|
| 237 | ml |
oatmeal
uncooked |
|
| 237 | ml |
pecans
chopped |
|
|
sugar
for rolling |
*
|
Directions
Cream butter; add sugar gradually; beat in egg and vanilla.
Blend in salt, flour, oatmeal and pecans.
Shape rounded teaspoonfuls of dough into balls.
Place on ungreased cookie sheet. Bake at 325 degrees, about 20 minutes.
Roll in powdered sugar while warm.
Makes about 6½ dozen cookies -----
