Recipe Cheat Sheet

Mexican Wedding Cookies

about 36 cookies · prep 20 min · total 55 min

Preheat oven to 350°F
Set out ungreased baking sheets
1 cup unsalted butter, softenedcream until fluffybeat inmix infold inroll into 1-in balls, 2 in apartbake 350°F 12 to 15 min until bottoms are light goldenroll warm cookies in sugar, cool on a rack until completely cool, about 20 min, roll again
1/2 cup powdered sugar
1 tsp vanilla extract
2 cups all-purpose flour
1/4 tsp salt
1 cup pecans, finely chopped
1 cup powdered sugar, for rolling
Recipe Cheat Sheet
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Mexican Wedding Cookies, written out

Makes about 36 cookies. Prep 20 min, cook 15 min, ready in 55 min.

Ingredients

  • 1 cup unsalted butter, softened
  • 1/2 cup powdered sugar
  • 1 tsp vanilla extract
  • 2 cups all-purpose flour
  • 1/4 tsp salt
  • 1 cup pecans, finely chopped
  • 1 cup powdered sugar, for rolling

Before you start

  • Preheat oven to 350°F.
  • Set out ungreased baking sheets.

Directions

  1. Cream until fluffy: unsalted butter, powdered sugar.
  2. Beat in: step 1, vanilla extract.
  3. Mix in: step 2, all-purpose flour, salt.
  4. Fold in: step 3, pecans.
  5. Roll into 1-in balls, 2 in apart: step 4.
  6. Bake 350°F 12 to 15 min until bottoms are light golden: step 5.
  7. Roll warm cookies in sugar, cool on a rack until completely cool, about 20 min, roll again: step 6, powdered sugar.

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