Mexican Wedding Cookies
Serves: 3
Lilian Bahringer
1 January 1970
Based on User reviews:
51
Spice
54
Sweetness
46
Sourness
41
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
450 g
Unsalted Butter (soft)2 tbsps
Vanilla1 tsp
Salt2 cups
Pecan (finely chopped)5 cups
Pastry Flour (sifted)Directions:
1
Preheat oven to 350 degrees
2
Beat butter and powdered sugar in mixer until light and fluffy, about 10-15 minutes
3
Add vanilla, salt and pecans
4
Remove from mixer and stir in pastry flour by hand being careful not to over mix
5
Form into football shapes about the size of small walnuts and place on a buttered cookie sheet
6
Bake 10-12 minutes or until just beginning to get the slightest bit colored on the bottom
7
Remove upon the first sign of color and set on a rack to cool
8
When cool enough to touch place in a bowl with powdered sugar on top and bottom and toss gently
9
Occasionally toss with sugar while cooling, trying to get as much sugar as possible to stick
10
When cold, place cookies in airtight container and cover until ready to serve