Mexican Wedding Cookies
  • 1 c. (2 sticks) Unsalted Butter, softened
  • 1 c. Powdered Sugar, divided
  • 1 T. Vanilla
  • 2 c. All-Purpose Flour
  • ½ t. Salt
  • 1 c. Pecans, finely chopped and toasted
  1. Preheat oven to 350 degrees. Line two large baking sheets with parchment paper.
  2. In the bowl of an electric mixer, beat the butter, ½ c. of the powdered sugar and the vanilla until light and fluffy, about 3 minutes. Gradually add the flour and salt, beating on low speed after each addition until well blended. Mix in the pecans. Shape dough into 1½-inch balls and place on baking sheets.
  3. Bake 15-18 minutes or until bottoms of cookies are lightly browned. Cool 5 minutes on the baking sheets. Roll warm cookies in the remaining ½ c. powdered sugar until evenly coated. Place on wire racks and let cool completely. Store in an air tight container at room temperature.
Makes 24
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