Mexican Wedding Cookies
Mexican Wedding Cookies is an moderately easy dinner. Made with 1 lb. soft unsalted butter, 1 c. powdered sugar, 2 tbsp. vanilla, 1 tsp. salt and 2 c. finely chopped pecans, this recipe delivers authentic, satisfying flavors. Great for entertaining guests or a cozy night in.
π Recipe adapted from RecipeNLG-Full
Preheat oven to 350Β°.
Beat butter and powdered sugar in mixer until light and fluffy.
Add vanilla, salt and pecans.
Remove from mixer and stir in pastry flour by hand being careful not to overmix.
Form into football shapes about the size of small walnuts and place on a buttered cookie sheet.
Bake 10 - 12 minutes or until just beginning to get the slightest bit colored on the bottom.
Remove upon the first sign of color and set on a rack to cool.
When cool enough to touch, place in a bowl with powdered sugar on top and bottom and toss gently.
Occasionally toss with sugar while cooling, trying to get as much sugar as possible to stick.
When cold, place cookies in airtight container and cover until read to serve.
Yield
50 cookies.
π· Perfect Pairings
Complete your meal with these
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