Mexican Wedding Cookies |
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| Servings | Preparation Time | Cooking Time | Calories | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 4 dz | |||||||||
| INGREDIENTS: | ||
| 1 cup butter | 3/4 cup sifted powdered sugar | 1 teaspoon vanilla extract |
| 2 cups all-purpose flour | 1 cup finely chopped pecans | 1-1/2 cups sifted powdered sugar |
| 1 | Cream butter; gradually add 3/4 cup powdered sugar, beating until light and fluffy. Stir in vanilla. Add flour to creamed mixture, beating well. Stir in pecans. Shape dough into 1-inch balls. Place 1 inch apart on ungreased cookie sheets. Bake at 325 F. for 25 minutes or until browned. Roll in 1-1/2 cups powdered sugar; cool completely on wire racks. Roll again in powdered sugar. |