Xstatic1
Diamond Member
There are two ways to make these, and kinda called different cookies, but they're technically the same. If you loooooove everything about nuts, like the taste, texture, and crunchiness... bake this 1st recipe, otherwise scroll down to the 2nd recipe.
Mexican Wedding Cookies
INGREDIENTS:
PREPARATION:
DIRECTIONS:
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I don't particularly care for biting into pecans but loooove the taste. This 2nd recipe is more my style and OhMyGoodness gracious, it melts into your mouth (not in your hands 😛). Will be making this every holiday...for Santa, of course. 😉
Meltaway Pecan Balls
INGREDIENTS:
PREPARATION:
DIRECTIONS:
Either "recipe" is a winner! :biggrin:
Mexican Wedding Cookies
INGREDIENTS:
- 2 1/4 cups all-purpose flour
- 1/4 teaspoon salt
- 1 cup butter, softened
- 1 teaspoon vanilla
- 1/2 cup confectioner’s sugar + more to coat
- 3/4 cups nuts, chopped--we used pecans
PREPARATION:
- Soften butter by letting it stand for 30-45 minutes at room temperature OR cut into chunks and allow to stand for 15 minutes at room temperature
- Chop nuts
DIRECTIONS:
- Preheat oven to 375 degrees.
- Combine dry ingredients (flour and salt) and set aside.
- In a medium bowl, cream butter and vanilla until smooth. Add the flour and salt, then 1/2 cup confectioners’ sugar. Mix until just blended. Add chopped nuts. Roll dough into 1 inch balls, and place them 2 inches apart on an ungreased cookie sheet.
- Bake for 15-18 minutes. Tip: Do not let cookies turn golden brown. Roll in confectioners’ sugar while still hot. Let cool. Coat in confectioners’ sugar a second time.
=====
I don't particularly care for biting into pecans but loooove the taste. This 2nd recipe is more my style and OhMyGoodness gracious, it melts into your mouth (not in your hands 😛). Will be making this every holiday...for Santa, of course. 😉
Meltaway Pecan Balls
INGREDIENTS:
- 1 cup butter
- 1 cup pecans
- 1/4 cup powdered (confectioner’s) sugar + extra to coat cookies
- 1 teaspoon vanilla
- 2 cups flour
PREPARATION:
- Soften butter by letting it stand for 30-45 minutes at room temperature OR cut into chunks and allow to stand for 15 minutes at room temperature.
DIRECTIONS:
- Preheat oven to 325 degrees.
- Pulse pecans and sugar in food processor until finely ground, then transfer to a mixing bowl.
- Add butter and vanilla until smooth. Add flour.
- With floured hands (or use baking spray), shape dough into small balls.
- Bake 15 minutes or until the edges are starting to turn golden brown.
- Roll warm cookies in powdered sugar. Let completely cool before coating in powdered sugar a second time.
Either "recipe" is a winner! :biggrin:
