Mexican Wedding Cookies
INGREDIENTS
- 2 cups all-purpose flour
- 1 cup pecans, finely chopped
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1 cup butter or margarine, softened
- 1/4 cup granulated sugar
- 1/4 cup powdered sugar
- 2 teaspoons vanilla
- Additional powdered sugar (approximately 3/4 cup)
DIRECTIONS
- Preheat oven to 350°F.
- In Small Batter Bowl, combine flour, pecans, cinnamon, and salt; mix well and set aside.
- In bowl, beat butter and sugars on medium speed of electric mixer until creamy. Add vanilla; beat well.
- Gradually add flour to butter mixture; beat on low speed just until dry ingredients are incorporated.
- Drop level scoops of dough, 1 inch apart, onto cookie sheet.
- Bake 12-14 minutes or until cookies are set but not brown. Remove cookies to wire rack; cool 5 minutes.
- While cookies are still warm, roll in additional powdered sugar to coat. Cool completely.
- Repeat with remaining dough.