Mexican Wedding Cookies

Mexican Wedding Cookies

These cookies are so scrumptious that you won’t be able to stop eating them.  The secret to the great taste is to use a high quality butter and pure vanilla extract.  Make sure to stay away from imitation vanilla as it is made from glycoside that is found in the sapwood of certain conifers or from coal extracts.

INGREDIENTS

1 Cup Softened Butter

1 Teaspoon Vanilla Extract

1/2 Cup Powdered Sugar

2 Cups Unbleached Flour

1/4 Teaspoon Kosher Salt

1 Cup Finely Chopped Pecans

Additional Powdered Sugar For Rolling

Preheat your oven to 350º F.  In a large bowl cream together the butter and vanilla.  Add the powdered sugar and combine well.  Mix the flour and kosher salt together and then add to the butter mixture.  Sprinkle in the chopped pecans and blend well.  Form into 24 balls and very lightly flatten.  Place onto parchment paper lined baking sheets.  Place in the oven and bake for 25 minutes until the cookies are lightly browned.  Remove from the oven and cool for 5 minutes before rolling in additional powdered sugar. Place onto a pretty cookie plate and serve.  Makes 2 dozen

 

    Victoria

    Victoria has been cooking and writing recipes since she was a a young girl. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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