Mexican Wedding Cookies Recipe - Cooking Index
Mexican Wedding Cookies Recipe - Cooking Index
| 1 lb | 454g / 16oz | Unsalted butter - softened |
| 1 cup | 198g / 7oz | Powdered sugar |
| 2 tablespoons | 30ml | Vanilla |
| 1 teaspoon | 5ml | Salt |
| 2 cups | 292g / 10oz | Finely-chopped pecans |
| 5 cups | 312g / 11oz | Sifted pastry flour |
| Powdered sugar - for dusting |
Preheat oven to 350 degrees.
Beat butter and powdered sugar in mixer until light and fluffy, about 1015 minutes. Add vanilla, salt and pecans. Remove from mixer and stir in pastry flour by hand being careful not to overmix. Form into football shapes about the size of small walnuts and place on a buttered cookie sheet. Bake 10 to 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.
This recipe yields about 50 cookies.
Source:
TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken - From the TV FOOD NETWORK - (Show # TH-1E23 broadcast 12-17 1996) - Downloaded from their Web-Site - http://www.foodtv.com
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