These buttery melt-in-your mouth cookies are also known as Mexican Wedding Cakes. They make a great holiday gift or cookie exchange addition.
20 min
PREP TIME
15 min
COOK TIME
200
CALORIES
7
INGREDIENTS
Ingredients
Preparation
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INGREDIENTS 24 SERVINGS
- 1 cup (250 milliliter) butter , softened
- 2 1/2 cups (625 milliliter) confectioners’ sugar , divided
- 2 teaspoon (10 milliliter) Pure Vanilla Extract
- 1/2 teaspoon (2 milliliter) Ground Nutmeg
- 1/8 teaspoon (0.5 milliliter) Sea Salt Grinder
- 2 cups (500 milliliter) flour
- 2 cups (500 milliliter) finely chopped pecans
Preparation
- 1 Preheat oven to 350°F (180°C). Beat butter in large bowl with electric mixer on medium speed until light and fluffy. Add ½ cup (125 mL) of the sugar, and vanilla, nutmeg and salt; beat until well blended. Stir in flour and pecans.
- 2 Shape into 1-inch (2.5 cm) balls. Place 1-inch (2.5 cm) apart on ungreased baking sheet.
- 3 Bake 15 minutes. Remove from baking sheets. Immediately roll hot cookies in remaining 2 cups (500 mL) sugar. Place sugared cookies on wire racks to cool. When cool, roll again in sugar.
NUTRITION INFORMATION
(per Serving)
