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Mexican Wedding Cookies
Ingredients:
1/2 c. powdered sugar
1 c. butter, softened
2 tsp. vanilla
2 c. flour
1 c. finely chopped or ground pecans
1/4 tsp. salt
Powdered sugar
1/2 c. powdered sugar
1 c. butter, softened
2 tsp. vanilla
2 c. flour
1 c. finely chopped or ground pecans
1/4 tsp. salt
Powdered sugar
Directions:
In large bowl, beat 1/2 c. powdered sugar, butter and vanilla until and fluffy. Stir in flour, pecans and salt; mix until dough forms. Shape into 1" balls. Place 1" apart on ungreased cookie sheets. Bake at 325 for 15 to 20 minutes or until set but not brown. Immediately remove from cookie sheets. Cool slightly; roll in powdered sugar. Cool completely. Reroll in powdered sugar. Makes 5 dozen cookies.
In large bowl, beat 1/2 c. powdered sugar, butter and vanilla until and fluffy. Stir in flour, pecans and salt; mix until dough forms. Shape into 1" balls. Place 1" apart on ungreased cookie sheets. Bake at 325 for 15 to 20 minutes or until set but not brown. Immediately remove from cookie sheets. Cool slightly; roll in powdered sugar. Cool completely. Reroll in powdered sugar. Makes 5 dozen cookies.
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