Recipe courtesy of Mary Sue Milliken and Susan Feniger

Mexican Wedding Cookies

Save Recipe
  • Level: Easy
  • Total: 45 min
  • Prep: 30 min
  • Cook: 15 min
  • Yield: 50 cookies
Share This Recipe

Ingredients

Directions

  1. Preheat oven to 350 degrees. Beat butter and powdered sugar in mixer until light and fluffy, about 10-15 minutes. Add vanilla, salt and pecans. Remove from mixer and stir in pastry flour by hand being careful not to over mix. Form into football shapes about the size of small walnuts and place on a buttered cookie sheet. Bake 10-12 minutes or until just beginning to get the slightest bit colored on the bottom. Remove upon the first sign of color and set on a rack to cool. When cool enough to touch place in a bowl with powdered sugar on top and bottom and toss gently. Occasionally toss with sugar while cooling, trying to get as much sugar as possible to stick. When cold, place cookies in airtight container and cover until ready to serve.
Christy Vega

Mexican Chili

23m Easy 96%
CLASS
11m Easy 100%
CLASS
17m Easy 97%
CLASS
39m Easy 100%
CLASS

14m Easy 99%
CLASS
4m Easy 98%
CLASS
24m Easy 94%
CLASS

Stream discovery+

Your favorite shows, personalities, and exclusive originals. All in one place.

Subscribe Now

Related Pages