Mexican Wedding Cookies
About 5 Dozen Cookies
Prep Time: 40 Minutes. Inactive Prep Time: 1 Hour, Plus 15 Minutes. Cook Time: 15 Minutes.
It wouldn't be the holidays at our house without these cookies. My great-aunt, Pat , makes these every year and puts them in tins as gifts. They are simply delicious.
I make mine with ground pecans , but you can substitute almonds or walnuts instead. They are excellent with coffee or tea and can really be made any time of year. I nicknamed them snowballs because that's what they look like.
½ Pound (2 Sticks) Unsalted Butter, at Room Temperature
2 ½ Cups Confectioner’s Sugar
1 Teaspoon Vanilla Extract
2 ½ Cups All-Purpose Flour
¼ Teaspoon Salt
½ Teaspoon Ground Cinnamon
1 Cup Pecans, Ground
With an electric mixer, beat the butter and 1⁄2 cup confectioners' sugar. Add the vanilla. Stir in the flour, salt, cinnamon, and pecans . Form the dough into a ball and cover with plastic wrap. Chill for 1 hour.
Preheat oven to 375°F.
Roll the dough into 1-inch balls . (The dough may be a bit crumbly.) Place onthe baking sheets. Bake for 15 minutes. Cool on a wire rack.
Roll each cookie in the remaining confec-tioners' sugar. Let sit 15 minutes then rolla second time. Store in airtight container.
This recipe is also featured in my cookbook!