10 Shares
Mexican Wedding Cookies
Mexican Wedding Cookies
Healthy recipes offer you Mexican Wedding Cookies, we hope you like it
No ratings yet
Course: Dessert
Cuisine: American
Keyword: Mexican Wedding Cookies
Prep Time: 15 minutes minutes
Cook Time: 13 minutes minutes
Total Time: 38 minutes minutes
Servings: 35
Ingredients
- 1 CUP (226G) UNSALTED BUTTER, SOFTENED SLIGHTLY BUT STILL FIRM, DICED INTO 5 PIECES EACH*
- 1 3/4 CUPS (210G) POWDERED SUGAR, DIVIDED
- 1/4 TSP SALT
- 2 TSP VANILLA EXTRACT
- 1 3/4 CUPS (249G) ALL-PURPOSE FLOUR**
- 1 CUP (110G) PECANS, CHOPPED INTO SMALL BITS
Instructions
- PREHEAT OVEN TO 350 DEGREES. LINE TWO BAKING SHEETS WITH SILICONE BAKING MATS OR PARCHMENT PAPER.
- IN THE BOWL OF AN ELECTRIC STAND MIXER FITTED WITH THE PADDLE ATTACHMENT CREAM TOGETHER BUTTER, 1/2 CUP (60G) POWDERED SUGAR AND SALT UNTIL WELL COMBINED.
- MIX IN VANILLA EXTRACT.
- BLEND IN FLOUR. IT WILL SEEM DRY AND SANDY AT FIRST BUT KEEP MIXING AND IT WILL COME TOGETHER.
- MIX IN PECANS.
- SCOOP DOUGH OUT 1 EVEN TABLESPOON AT A TIME AND SHAPE INTO BALLS. TRANSFER TO BAKING SHEET (KEEP REMAINING DOUGH BALLS CHILLED UNTIL READY TO BAKE UNLESS YOU HAVE A DOUBLE OVEN).
- BAKE IN PREHEATED OVEN UNTIL NEARLY SET, ABOUT 13 – 14 MINUTES.
- LET COOL ON BAKING SHEET UNTIL COOL ENOUGH TO HANDLE, ABOUT 5 – 8 MINUTES.
- POUR REMAINING 1 1/4 CUPS (150G) POWDERED SUGAR INTO A SMALL MIXING BOWL, ROLL WARM COOKIES ONE AT A TIME THROUGH SUGAR TO COAT WITH A LIGHT LAYER (THIS LAYER WILL SEEM TO MELT AND GET STICKY).
- TRANSFER TO COOLING RACK AND LET COOL COMPLETELY THEN ROLL IN POWDERED SUGAR ONCE MORE TO COVER. STORE IN AN AIRTIGHT CONTAINER.
10 Shares