Mexican Wedding Cookies

Published: Oct 30, 2007

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Yields:

8 dz.

Prep Time:

30 mins

Cook Time:

13 mins

Total Time:

43 mins

Cal/Serv:

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Unlike other recipes for similar cookies, this one calls for the cookies to be rolled in confectioners' sugar once cooled; if they're still warm, the coating will get sticky.

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Ingredients

1 1/2 cups
pecans
3 Tbsp.
confectioners' sugar plus 1 1/2 cups confectioners' sugar, sifted
Basic Cookie Dough

Directions

1. Step 1In food processor with knife blade attached, pulse pecans with 3 tablespoons confectioners' sugar until very finely ground.
2. Step 2Prepare Basic Cookie Dough, stirring ground pecans into flour mixture before adding to butter mixture in step 2.
3. Step 3Preheat oven to 350 degrees F. Shape dough by rounded measuring teaspoons into 1-inch balls. Place balls, 1 1/2 inches apart, on ungreased large cookie sheet. Bake cookies 13 to 15 minutes or until bottoms are browned and cookies are light golden. Let stand on cookie sheet 2 minutes to firm up slightly, then transfer to wire rack to cool. Repeat with remaining dough.
4. Step 4Place confectioners' sugar in pie plate. Roll cooled cookies in sugar to coat, twice if desired.
5. Step 5Store cookies, putting waxed paper between layers, in tightly sealed container at room temperature up to 1 week or in freezer up to 3 months.