Thursday, December 9, 2010

Mexican Wedding Cookies

1 cup pecan pieces or halves
1 cup unsalted butter, softened
2½ cups powdered sugar, divided
2 cups all purpose flour, divided
2 t vanilla
¼ t salt
Place pecans in food processor. Process using on/off pulsing action until pecans are ground, but not pasty.

Beat butter and ½ cup powdered sugar in large bowl with electric mixer at medium speed until light and fluffy, scraping down side of bowl once. Gradually add 1 cup flour, vanilla and salt. Beat at low speed until well blended, scraping down side of bowl once. Stir in remaining 1 cup flour and ground nuts with spoon.
Form dough into a ball; wrap in plastic wrap and refrigerate 1 hour or until firm.

Preheat oven 350°F Roll Tablespoons of dough into 1" balls. Place 1" apart on ungreased cookie sheets.
Bake 12 to 15 minutes or until pale golden brown. Let cookies stand on cookie sheets 2 minutes.

Meanwhile, place ½ cup powdered sugar in 13 x 9" glass dish. Transfer hot cookies to powdered sugar. 
Roll cookies in remaining sugar, coating well. Let cookies cool in sugar. 

Sift more sugar over sugar-coated cookies before serving.
Store tightly covered at room temperature or freeze up to 1 month.

Makes about 4 dozen cookies

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