Friday, December 3, 2010

Best Mexican Wedding Cookies. Ever.

I was asked (well, I offered) to make cookies for a Christmas Dinner Women's Meeting last night.
They gave me most of the supplies and the recipe. The recipe is easy (especially if you read the recipe before hand).

Mexican Wedding Cookies

1 cup butter, softened
1 1/2 cups confectioners' sugar
1 teaspoon vanilla extract
2 3/4 cups all-purpose flour 
pinch of salt
1 1/4 cups pecans, finely chopped

  1. Preheat the oven to 375 degrees F. Beat the butter in a large bowl until it is light and fluffy, then beat in 1 cup of the confectioners' sugar, with the vanilla.
  2. Gradually add the flour and salt to the creamed mixture until it starts to form a dough. Add the finely chopped pecans with the remaining flour. Knead the dough lightly.
  3. Divide the dough into 30 equal pieces (we just guessed the amount by hand and you have to work the dough---really kind of crumbly---into a ball so that it sticks together. It really does work) and roll them into balls. Space about 1/4 inch apart on baking sheets. Press each ball lightly with your thumb to flatten it slightly (we had to press the outer edge to help shape it and have it stick together).
  4. Bake the cookies for 10-15 minutes (I had to bake them for 15) until they are starting to brown. Cool on the baking sheets for 10 minutes, then transfer to wire racks to cool completely.
  5. Put the remaining confectioners' sugar in a bowl. Add a few cookies at a time, shaking them in the confectioners' sugar until they are heavily coated. Serve immediately or store in an airtight container.

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