Behind the Recipes
Mexican Wedding Cookies by Katie Lee
Makes 5 dozen cookies servings
INGREDIENTS:
1 cup unsalted butter, room temperature
1/2 cup confectioners' sugar, plus 2 cups
1 tsp. vanilla extract
21/2 cups flour
1/4 tsp. salt
1/2 tsp. cinnamon
1 cup pecans, ground
PREPARATION:
1. In the bowl of an electric mixer, cream butter and 1/2 cup confectioners' sugar.
2. Add vanilla.
3. Stir in flour, salt, cinnamon and pecans.
4. Form dough into a ball and cover with plastic wrap. Chill for one hour.
5. Preheat oven to 375° F. Roll dough into 1-inch balls and place on greased cookie sheet. The dough may be a bit crumbly.
6. Bake 15 minutes, then cool on a wire rack.
7. Roll each cookie in remaining 2 cups confectioners' sugar.
8. Let sit 15 minutes and roll a second time.
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