Recipe by KittyKitty
My Mom used to buy those wedding cookies in that pink bag, I think from Keebler, and I loved them. I came across this recipe online and tried it. It is just as good, in fact I think it's better. And they are really simple to make.
Top Review by Kate 8:)
The first time I made these cookies, they were terrible! I attribute this to my using unsalted butter and to some extent, the instructions. The second time I used regular (salted) butter. Be sure it is well-melted! With no other "liquids" you need super soft butter to hold things together. Also, I had only used 1/4 c. of sugar the first time. The recipe says to divide, but doesn't really explain what the other powdered sugar is for--dusting? Then why is powdered sugar (with no measurement) listed again at the end. The second time I added all the measured powdered sugar and used additional powdered sugar for dusting. The cookies came out much closer to the elvish cookies. Both times, however, I have had a problem with the dusting. The first time, they were still too warm. The second time, I cooled them completely, but by the time I served them, the powdered sugar had "melted" into the cookie. Doesn't affect the taste, just the presentation. I'm make these again for personal use, but I won't make them for our Christmas cookie exchange.
- 236.59 ml all-purpose flour
- 29.58 ml all-purpose flour
- 0.59 ml ground cinnamon
- 118.29 ml butter, softened
- 118.29 ml pecans, finely chopped
- 118.29 ml powdered sugar, sifted, divided
- 2.46 ml vanilla extract
- powdered sugar
Directions See How It's Made
- Combine flour and cinnamon in a large bowl.
- Add butter, pecans, 1/4 cup powdered sugar, and vanilla, stir well until blended. Batter will be stiff.
- Shape dough into 1 inch balls. Place on ungreased cookie sheets.
- Bake at 400 degrees fahrenheit for 10-12 minutes.
- Remove cookies to wire racks to cool slightly.
- Roll cookies in powdered sugar, and cool completely on wire rack.