Authentic Mexican Wedding Cookies
By: Leah Rodrigues
Published: Wednesday, June 29, 2011 - 11:08am

Ingredients




2 sticks butter, room temperature
2 cups powdered sugar
2 teaspoons vanilla extract
2 cups all purpose flour
1 cup pecans, toasted, coarsely ground
1/8 teaspoon ground cinnamon

Preparation

1 Beat butter in large bowl in an electric mixer until light and fluffy. 2 Add 1/2 cup powdered sugar and vanilla; beat until well blended. 3 Beat in flour, then pecans. Divide dough in half; form each half into ball. Wrap in plastic and chill for about 30 minutes. 4 Preheat oven to 350°F. Whisk remaining 1 1/2 cups powdered sugar and cinnamon in pie dish to blend. Set cinnamon sugar aside. 5 Working with half of chilled dough, roll dough by 2 teaspoonfuls between palms into balls. Arrange balls on heavy large baking sheet, spacing 1/2 inch apart. 6 Bake cookies for 18 minutes or until golden brown on bottom and just pale golden on top. Cool cookies 5 minutes on baking sheet. 7 Gently toss warm cookies in cinnamon sugar to coat completely. Transfer coated cookies to rack and cool completely. Repeat with other half of the dough. 8 Sift remaining cinnamon sugar over cookies and serve.

About


Adapted from Epicurious