Mexican wedding cookies are crisp, crumbly shortbread cookies full of toasted pecans and rolled in powdered sugar. Perfect for holiday baking Mexican ...
|Softened butter||1/2 Cup (8 tbs) , divided (for making batter & greasing the baking tray)|
|Powdered sugar||1/3 Cup (5.33 tbs) , divided (about 1/4 cup for mixing in the batter and 1/2 cup for rolling later)|
|Vanilla extract||1 Tablespoon|
|Finely chopped toasted almonds/Walnuts||1/2 Cup (8 tbs)|
|Flour||1 Cup (16 tbs)|
1.Preheat oven to 375F.
2.Mix cream butter and 1/4 c sugar together.
4.Add nuts and flour. You may need to use your paws to get everything mixed well. The nuts should be distributed evenly and the flour should be all mixed up.
5.Grease a cookie sheet.
6.Roll small balls of dough between your palms and plop them on the sheet, about an inch apart, center-to-center. The balls should just be an inch or so in diameter.
7.Bake for 12-15 minutes, until the bottoms of the cookies are light brown. 8.The tops should still be pale.
9.Remove and cool them on a rack for 15 minutes or so.
10.Roll in powdered sugar once cooled.
11.Pile gently onto a plate.
12.Serve and Enjoy.