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Mexican Wedding Cookies

Mexican Wedding Cookies

Five ingredients and 20 minutes later, your oven is baking these sweet, melt-in-your-mouth celebration cookies. Eat now or forever hold your peace.



  1. Heat oven to 350 degrees F.
  2. Beat butter, 1/2 cup of the powdered sugar and the vanilla extract in large bowl with electric mixer on medium speed until light and fluffy.
  3. Gradually add flour and pecans, beating on low speed after each addition until well blended.
  4. Shape dough into 1-inch balls.
  5. Place, 1 1/2 inches apart, on ungreased baking sheets.
  6. Bake for 14 to 15 minutes or until bottoms of cookies are lightly browned.
  7. Cool for 5 minutes on baking sheets.
  8. Roll warm cookies in remaining 1/2 cup powdered sugar until evenly coated; place on wire racks.
  9. Cool completely.
  10. Store in tightly covered container at room temperature.

Yield: about 4 dozen or 24 servings, two cookies each

Make it Easy: Use a blender or food processor to finely chop the pecans. Just be careful not to over-process them or you'll end up with nut butter!

Nutritional Information: Calories 160 Total fat 11 g Saturated fat 4 g Cholesterol 20 mg Sodium 55 mg Carbohydrate 14 g Dietary fiber 1 g Sugars 5 g Protein 2 g

Vitamin A 6 %DV Vitamin C 0 %DV Calcium 0 %DV Iron 4 %DV

Recipe and photo credit:


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