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Mexican Wedding Cookies

December 8, 2013
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It’s the start of Christmas baking season and I need to start baking!  One of my all time favorite cookies is Mexican Wedding Cookies.  My key to great cookies is to use powdered sugar and pecans (other recipes will use regular sugar and walnuts).  The key is to roll them in powdered sugar twice once they have baked.  It’s a MUST HAVE.  Roll them once when still warm out of the oven and again once fully cooled.  These are delicious delicious cookies.  Give them a try!

1 cup butter, softened
1/2 cup powdered sugar
1 teaspoon vanilla
2 1/4 cups sifted flour
1/4 teaspoon salt
3/4 cup chopped pecans
powdered sugar (for rolling baked cookies in)
Directions:

Cream together butter and powdered sugar until light and fluffy; stir in vanilla.
Whisk together flour and salt; add gradually to butter mixture; stir in chopped nuts.
Form dough into 1 1/4″ balls and place onto parchment-lined or ungreased baking sheets.
Bake at 400° for 10-12 minutes or just until the cookies start to turn light golden-brown; remove from oven and allow to cool slightly; while cookies are still warm (but NOT hot) remove them from baking sheets and roll, a few at a time, in powdered sugar until evenly coated; cool cookies completely on wire racks.
Once cookies are room temperature roll again in powdered sugar.

Mexican Wedding Cookies

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4 Comments leave one →
  1. December 8, 2013 2:05 am

    I love these cookies too!! so delicious 🙂

  2. December 10, 2013 9:18 pm

    Oh, this is absolutely my favorite cookie! Thanks for sharing your recipe!

    • December 10, 2013 9:42 pm

      They are THE BEST! But, I have to be careful when I eat them sometimes I tend up inhaling that powdered sugar accidentally lol

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