Mexican Wedding Cakes (Cookies)
- Ready In:
- 1hr 3mins
- Ingredients:
- 6
- Serves:
-
40
ingredients
- 1 cup butter, room temperature
- 2 cups powdered sugar
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 cup pecans, toasted,coarsely ground
- 1⁄8 teaspoon ground cinnamon
directions
- Using electric mixer, beat butter in large bowl until light and fluffy.
- Add 1/2 cup powdered sugar and vanilla; beat until well blended.
- Beat in flour, then pecans.
- Divide dough in half; form each half into ball.
- Wrap separately in plastic; chill until cold, about 30 minutes.
- Preheat oven to 350°F.
- Whisk remaining 1 1/2 cups powdered sugar and cinnamon in pie dish to blend.
- Set cinnamon sugar aside.
- Working with half of chilled dough, roll dough by 2 teaspoonfuls between palms into balls.
- Arrange balls on heavy large baking sheet, spacing 1/2 inch apart.
- Bake cookies until golden brown on bottom and just pale golden on top, about 18 minutes.
- Cool cookies 5 minutes on baking sheet.
- Gently toss warm cookies in cinnamon sugar to coat completely.
- Transfer coated cookies to rack and cool completely.
- Repeat procedure with remaining half of dough.
- (Cookies can be prepared 2 days ahead. Store airtight at room temperature; reserve remaining cinnamon sugar.) Sift remaining cinnamon sugar over cookies and serve.
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RECIPE SUBMITTED BY
89240
United States