Mexican Wedding Cookies
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Publications International, Ltd., the Editors of. "Mexican Wedding Cookies." 31 August 2006. HowStuffWorks.com. <http://recipes.howstuffworks.com/mexican-wedding-cookies-recipe.htm> 06 July 2009.
Mexican Wedding Cookies
Yield: Makes about 4 dozen cookies
Ingredients:
1
cup pecan pieces or halves
1
cup (2 sticks) butter, softened
2
cups powdered sugar, divided
2
cups all-purpose flour, divided
2
teaspoons vanilla
1/8
teaspoon salt
Preparation:
1.
Place pecans in food processor. Process using on/off pulsing action 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. Shape dough into ball; wrap in plastic wrap. 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. Roll 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.
Nutritional Information:
| Serving Size: 1 cookie | |
| Sodium | 35 mg |
| Protein | 1 g |
| Fiber | <1 g |
| Carbohydrate | 9 g |
| Cholesterol | 11 mg |
| Saturated Fat | 2 g |
| Total Fat | 6 g |
| Calories from Fat | 56 % |
| Calories | 90 |
Dietary Exchange:
| Fat | 1 |
| Starch | 0.5 |
This recipe appears in: Mexican
