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    MEXICAN WEDDING COOKIES


    Source of Recipe


    Nelda Foust


    List of Ingredients


    • 1 cup pecan pieces
    • 1 cup butter, softened
    • 2 cups powdered sugar, divided
    • 2 cups flour, divided
    • 2 tsp vanilla
    • 1/8 tsp. salt


    Instructions


    1. Place pecans in food processor. Process until pecans are ground but not pasty.
    2. Beat butter and 1/2 cup powdered sugar in large bowl with electric mixer at medium speed until light and fluffy. Gradually add 1 cup flour, vanilla and salt. Beat at low speed until well blended. Stir in remaining 1 cup flour and ground nuts with spoon. Shape dough into ball; wrap in plastic wrap and refrigerate 1 hour or until firm.
    3. Preheat oven to 350 F. Shape dough into 1-inch balls. Place 1 inch apart on ungreased cookie sheets.
    4. Bake 12 to 15 minutes or until golden brown. Let cookies stand on cookie sheets 2 minutes.
    5. Meanwhile, place 1 cup powdered sugar in 13x9 inch glass dish. Transfer hot cookies to powdered sugar. Ross cookies in powdered sugar, coating well. Let cookies cool in sugar.
    6. Sift remaining 1/2 cup powdered sugar over sugar-coated cookies before serving. Store tightly covered at room temperature or freeze up to 1 month.
 

 

 

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