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  • Mexican Wedding Cookies

    7 posts, 6 voices, 9335 views, started Sep 15, 2009

    Posted on Tuesday, September 15, 2009

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    • inactive
      Diamond
      Offline

      1 cup pecan pieces or halves
      1 cup butter, softened
      2 cups powder sugar, divided (1/2 cup , 1 cup and 1/2 cup)
      2 cups all-purpose flour, divided (1 cup, 1 cup)
      2 teaspoons vanilla
      1/8 teaspoon salt

      Place pecans in food processor. Process using on/off pulsing action until pecans are ground, but not pasty.

      Beat butter and 1/2 cup powdered sugar in large bowl with electric mixer at medium speed until light and fluffy. Gradually add 1 cup flour, vanilla and salt. Beat at low speed until well blended. Stir in remaining 1 cup flour and ground nuts with spoon.

      Shape dough into a ball; wrap in plastic and refrigerate 1 hour or until firm.

      Preheat oven to 350. Shape tablespoons of dough into 1-inch balls. Place 1 inch apart on ungreased cookie sheets. (I line mine with parchment paper)

      Bake 12-15 minutes or until pale golden brown. Let cookies stand on cookie sheets 2 minutes.

      Meanwhile, place 1 cup powdered sugar in 13 X 9 inch glass dish. Transfer hot cookies to powdered sugar. Roll cookies in powdered sugar, coating well. Let cookies cool in sugar.

      Sift remaining 1/2 cup powdered sugar over sugar-coated cookies before serving. Store tightly covered at room temperature or freeze up to 1 month.

      Makes about 48 cookies



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