Mexican Wedding Cookies
  • 2 cups all-purpose flour
  • 1 cup pecans, finely chopped
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1 cup butter or margarine, softened
  • 1/4 cup granulated sugar
  • 1/4 cup powdered sugar
  • 2 teaspoons vanilla
  • Additional powdered sugar (approximately 3/4 cup)
  1. Preheat oven to 350°F.
  2. In Small Batter Bowl, combine flour, pecans, cinnamon, and salt; mix well and set aside.
  3. In bowl, beat butter and sugars on medium speed of electric mixer until creamy. Add vanilla; beat well.
  4. Gradually add flour to butter mixture; beat on low speed just until dry ingredients are incorporated.
  5. Drop level scoops of dough, 1 inch apart, onto cookie sheet.
  6. Bake 12-14 minutes or until cookies are set but not brown. Remove cookies to wire rack; cool 5 minutes.
  7. While cookies are still warm, roll in additional powdered sugar to coat. Cool completely.
  8. Repeat with remaining dough.