Saturday, December 11, 2010

Mexican Wedding Cookies

Recipe from Creative Cooking Collection.

1 cup butter, softened
2 cups powdered sugar, divided
2 cups flour, divided
2 tsp. vanilla
1/4 tsp. salt
1 cup pecans, ground

Beat butter and 1/2 cup powdered sugar until light and fluffy. Add 1 cup flour, vanilla, and salt. Stir in remaining flour and nuts with spoon.

Form dough into ball, cover with plastic wrap, and refrigerate 1 hour or until firm.

Preheat oven to 350 ° F. Roll tablespoons of dough into 1-inch balls; place 1 inch apart on ungreased cookie sheets. Bake 12 to 15 minutes or until pale golden brown. Let cookies stand on cookie sheets 2 minutes.

Place 1 cup powdered sugar in 9X13 dish. Transfer hot cookies to dish and roll in sugar, coating well. Let cookies cool in sugar. Sift remaining 1/2 cup powdered sugar over sugar-coated cookies before serving.

Store tightly at room temperature or freeze up to 1 month. Makes about 4 dozen cookies.

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