Wedding Cookies
Yield
24 servingsPrep
10 minCook
15 minReady
25 minLow Cholesterol, Trans-fat Free, Low Carb, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
all-purpose flour
|
|
| ⅛ | teaspoon |
cinnamon
ground |
|
| ½ | cup |
butter
softened |
|
| ½ | cup |
pecans
finely chopped |
|
| ¼ | cup |
powdered sugar
sifted |
|
| ½ | teaspoon |
vanilla extract
|
|
| 1 | x |
powdered sugar
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
all-purpose flour
|
|
| 0.6 | ml |
cinnamon
ground |
|
| 118 | ml |
butter
softened |
|
| 118 | ml |
pecans
finely chopped |
|
| 59 | ml |
powdered sugar
sifted |
|
| 2.5 | ml |
vanilla extract
|
|
| 1 | x |
powdered sugar
|
*
|
Directions
Combine flour and cinnamon in a large bowl.
Add butter, pecans, ¼ cup powdered sugar, and vanilla; stir until well blended (mixture will be stiff).
Shape dough into 1-inch balls. Place on ungreased cookie sheets.
Bake at 400℉ (200℃) for 10 to 12 minutes.
Remove to wire racks to cool slightly.
Roll cookies in powdered sugar, and cool completely on wire racks.
