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Mexican Wedding Cookies
Mexican Wedding Cookies
Yield: Makes about 4 dozen cookies
Ingredients:
1cup pecan pieces or halves
1cup (2 sticks) butter, softened
2cups powdered sugar, divided
2cups all-purpose flour, divided
2teaspoons vanilla
1/8teaspoon salt
Preparation:
1.Place pecans in food processor. Process using on/off pulsing action until pecans are ground but not pasty.2.Beat butter and 1/2 cup powdered sugar in large bowl with electric mixer at medium speed until light and fluffy. Gradually add 1 cup flour, vanilla and salt. Beat at low speed until well blended. Stir in remaining 1 cup flour and ground nuts. Shape dough into ball; wrap in plastic wrap. Refrigerate 1 hour or until firm.3.Preheat oven to 350°F. Shape dough into 1-inch balls. Place 1 inch apart on ungreased cookie sheets.4.Bake 12 to 15 minutes or until golden brown. Let cookies stand on cookie sheets 2 minutes.5.Meanwhile, place 1 cup powdered sugar in 13X9-inch glass dish. Transfer hot cookies to powdered sugar. Roll cookies in powdered sugar, coating well. Let cookies cool in sugar.6.Sift remaining 1/2 cup powdered sugar over sugar-coated cookies before serving. Store tightly covered at room temperature or freeze up to 1 month.
Nutritional Information:
Serving Size: 1 cookie
Sodium
35 mg
Protein
1 g
Fiber
Carbohydrate
9 g
Cholesterol
11 mg
Saturated Fat
2 g
Total Fat
6 g
Calories from Fat
56 %
Calories
90
Dietary Exchange:
Fat
1
Starch
0.5
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