You Got This!
CONTAINS NUTS! Mexican Wedding Cookies are rich, buttery, and crumbly cookies made from a mixture of nuts, flour, butter, and powdered sugar that melt in your mouth.
Ingredients
2 cups (500 mL) all-purpose flour
1 cup (250 mL) pecans, finely chopped
¼ tsp (1 mL) ground cinnamon
¼ tsp (1 mL) salt
1 cup (250 mL) butter or margarine, softened
¼ cup (50 mL) granulated sugar
¼ cup (50 mL) powdered sugar
2 tsp (10 mL) vanilla
Additional powdered sugar (about ¾ cup/175 mL)
Preparation
Preheat the oven to 350°F/180°C. In a medium bowl, combine the flour, pecans, cinnamon, and salt; mix well and set aside.
In a mixing bowl, beat the butter and sugars on medium speed of an electric mixer until creamy. Add the vanilla; beat well. Gradually add the flour to the butter mixture; beat on low speed just until dry ingredients are incorporated.
Using a Small Scoop, drop level scoops of dough, 1" apart, onto a Rectangle Cookie sheet (I use a baking stone). Bake for 12-14 minutes or until the cookies are set, but not brown. Remove the cookies to a Cooling Rack; cool 5 minutes. While the cookies are still warm, roll them in additional powdered sugar to coat. Cool completely. Repeat with the remaining dough.
Yield:
4 dozen cookies servings of 2 cookies