How to make Mexican Wedding Cookies, Oh my this was so delicious! My family and I enjoyed this so much and will be making it for many more dinners to come."
INGREDIENTS :
1
cup butter softened to room temp. - (2 sticks)
1/2
cup granulated sugar
1
teaspoon vanilla extract
1/2
teaspoon salt
2
cups flour
3/4
cups pecans toasted and finely chopped
1
cup powdered sugar
INSTRUCTIONS :
1.Toast the pecans. Place them in a single layer on a cookie sheet.
Toast them at 350 degrees for 5-10 minutes, until they smell nutty. Allow to
cool before using them in this recipe. « You can also toast them in a dry
hot skillet on your cook top. »
2. Preheat oven to 400 degrees. Line two baking sheets with
parchment paper or silicone baking mats.
3. With an electric mixer on medium high speed, cream together the
butter, sugar, vanilla, and salt in a large bowl until very light and fluffy
(about three minutes). Reduce speed to low and gradually add flour, mixing
until just combined. Add pecans and mix until evenly distributed. Form the
dough into a ball. Wrap in plastic wrap and refrigerate at least 1 hour (or up
to 2 days).
4. Roll dough into small 1 inch balls and place about an inch and a
half apart on the lined baking sheets. Bake for 10 to 12 minutes, until the
edges are light and golden. Turn the baking sheet around in the oven half way
through. Cool the cookies about 5 minutes.
5. Place half of the powdered sugar in a bowl. Roll the warm
cookies in the sugar to coat. Transfer the cookies to a wire cooling rack to
cool completely. Roll the cookies in the powdered sugar a second time.
6. Enjoy your Mexican Wedding Cookies.
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