Mexican Wedding Cookies Recipe - Cooking Index
Mexican Wedding Cookies Recipe - Cooking Index
| 4 oz | 113g | Unsalted butter - (1 stick) - room temperature |
| 1 | Salt | |
| 1/2 cup | 99g / 3.5oz | Powdered sugar |
| 1 teaspoon | 5ml | Vanilla |
| 1 cup | 62g / 2.2oz | Flour |
| 1 cup | 146g / 5.1oz | Finely-chopped pecans - (abt 4 oz) |
Preheat the oven to 375 degrees.
In your mixer cream together the butter salt, vanilla, and 3 tablespoons of the powdered sugar until smooth and fluffy. Add the flour and pecans, and mix for 1 minute. Form small 3/4- to 1-inch balls of dough. Place them 1-inch apart on a baking sheet.
Bake for 15 minutes, until they are lightly browned. While the cookies are still a bit warm roll them in the remaining powdered sugar. Cool completely, and store in an air tight container. It is tradition to wrap these rich cookies in colored tissue paper with fringed edges.
This recipe yields 2 dozen cookies.
Source:
ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-2172 broadcast 08-08-1996) - Downloaded from their Web-Site - http://www.foodtv.com
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