Mexican Wedding Cookies

Mexican Wedding Cookies
These cookies were standard fare at Christmas when the
kids were home.  They can be made round or rectangular.

1 C butter, softened
1 C powdered sugar
1 tsp vanilla
1/4 tsp salt
2 C flour
1 C very finely chopped pecans

Powdered sugar (optional)

In large bowl of electric mixer cream butter and sugar until fluffy; blend in vanilla and salt.  With wooden spoon gently stir in flour and nuts.  Cover and refrigerate the dough for one hour or until firm.  Form the dough into 1 inch balls and place them 2 inches apart on ungreased baking sheet OR divide dough in 5 portions, shape each in 12x1-inch roll, wrap in plastic and chill thoroughly.  When ready to bake, slice in 3-inch lengths; cut in half lengthwise and place cut side down on ungreased baking sheet.  Bake at 375º for 12-14 minutes, or until light brown.  Cool on racks.  Sprinkle with powdered sugar.  Makes 40 cookies.

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