Mexican Wedding Cookies
Mexican Wedding Cookies are great for people who aren't big on sweets. They are like a pecan shortbread on the inside and then you get the sweetness from the powdered sugar that’s just enough!
Servings: 12
Calories: 289kcal
Ingredients
- ½ cup powdered sugar
- 1 cup butter (two sticks) softened
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 2 cups all-purpose flour
- 1 cup pecan , finely chopped
Instructions
- Beat the softened butter and powdered sugar until fluffy, add vanilla.
- Add the flour, salt and continue mixing until well mixed.
- Fold in the pecans with a wooden spoon.
- Using a melon baller or small ice cream scoop, make into about 1 ¼ in balls.
- Place on ungreased cookie sheet and bake in preheated 325 degree oven for 20 minutes.
- Remove from oven and let cool slightly.
- While still warm, roll in powdered sugar.
- When cookies are cool, I roll them a second time so make sure you keep your sugar available.
Notes
Makes about 36 cookies depending on size you make them.
Nutrition
Calories: 289kcal | Carbohydrates: 22g | Protein: 3g | Fat: 21g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 171mg | Potassium: 61mg | Fiber: 1g | Sugar: 5g | Vitamin A: 477IU | Vitamin C: 0.1mg | Calcium: 14mg | Iron: 1mg