Mexican Wedding Cookies

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Shortbread with nuts, and covered in confectioner's sugar
Ingredients
1 Cup Butter
2-1/4 Cups Flour
1/3 Cup Sugar
1 teaspoon Vanilla
1 Tablespoon Water
1 Cup Pecans, chopped
1 Cup Confectioner's sugar, sifted
 
Directions
1. In a mixing bowl beat butter on medium for 30 seconds.
2. Add 1-1/4 Cups flour, the sugar, vanilla and water.  Beat until thoroughly combined.
3. Beat in remaining flour. Then stir in pecans.
4. Shape into 1-inch balls and place on ungreased cookie sheet.
5. Bake at 325 about 20 minutes or until bottoms are lightly browned.
6. Cool cookies on a wire rack.
7. Once completely cooled, gently shake cookies in a bag with confectioner's sugar.
 
Notes:
I like to make my cookies a little smaller (bite-size). If you do, just reduce the cooking time.
Categories:
Dish   CookieCooking Method   Baked




Elizabeth

Member since Dec 2009

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