Mexican Wedding Cookies

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
Calories 90
Calories from Fat 56 %
Total Fat 6 g
Saturated Fat 2 g
Cholesterol 11 mg
Carbohydrate 9 g
Fiber <1 g
Protein 1 g
Sodium 35 mg

Dietary Exchange

Starch 0.5
Fat 1

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