Mexican Wedding Cookies
Source of Recipe
Christmas Cookies Old World Favorites from the Editors of FAVORITE BRAND NAME RECIPES MAGAZINE
Recipe Introduction
I make these every Christmas. These cookies always have a place on my cookie tray!!
List of Ingredients
- 1 cup pecans, pieces or halves
- 1 cup unsalted butter, softened
- 2-1/2 cups powdered sugar, divided
- 2 cups all-purpose flour, divided
- 2 tsp. vanilla
- 1/4 tsp salt
Instructions
- Placed Pecans in food processor. Process using on/off pulsing action until pecans are ground, but not pasty.
- Beat butter and 1/2 cup powdered sugar in large bowl with electric mixer at medium speed until light and fluffy, scraping down side of bowl once. Gradually add 1 cup flour, vanilla and salt. Beat at low speed until well blended, scraping down side of bowl once. Stir in remaining 1 cup flour and ground nuts with spoon.
- Form dough into a ball; wrap in plastic wrap and refrigerate 1 hour or until firm.
- Preheat oven to 350 degreesF. Roll Tablespoons of dough into 1-inch balls. Place 1 inch apart on ungreased cookie sheets. (I always line my baking pans and cookie sheets with parchment paper)
- Bake 12 to 15 minutes or until pale golden brown. Let cookies stand on cookie sheets 2 minutes.
- Meanwhile, place 1/2 cup powdered sugar in 13x9inch glass dish. Transfer hot cookies to powdered sugar. (I use a paper plate or bowl for this process. I usually use more than 1/2 cup of powdered sugar, too)
- Roll cookies in remaining sugar, coating well. Let cookies cool in sugar
- Sift more sugar over sugar-coated cookies before serving.
- Store tightly covered at room temperature or freeze up to 1 month.
Final Comments
Makes about 4 dozen cookies
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