Mexican Wedding Cookies

Mexican Wedding Cookies

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2 sticks butter, room temperature
1 1/2 cups powdered sugar, divided
2 teaspoons vanilla
2 1/4 cups sifted flour
1/8 teaspoon salt
1 cup finely ground pecans or walnuts

Preheat oven to 350 degrees. Cream together butter and 1/2 cup powdered sugar until light and fluffy. Add vanilla and mix well.

Whisk together flour and salt. Add gradually to butter mixture. Stir in chopped nuts. Form dough into about 1 1/4 inch balls and place onto parchment-lined or ungreased baking sheets.

Bake at 350° for 10-12 minutes or just until the cookies just start to turn light golden-brown. Remove from oven and allow to cool slightly. While cookies are still warm remove them from baking sheets and roll, a few at a time, in the extra powdered sugar until evenly coated. Cool cookies completely.

Cookies may be rolled in or sprinkled with powdered sugar a second time once cooled.

Makes about 40 cookies.

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