Mexican Wedding Cookies

Yield: About 4 dozen cookies

Ingredients

• 2 cups all-purpose flour
• 1 cup pecans, finely chopped
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1 cup butter or margarine, softened
• 1/4 cup granulated sugar
• 1/4 cup powdered sugar
• 2 teaspoons vanilla
• Additional powdered sugar (about 3/4 cup)

Instructions

1. Heat oven to 350 degrees F.
2. In Small Batter Bowl, combine flour, pecans, cinnamon, and salt; mix well and set aside.
3. In Classic Batter Bowl, beat butter and sugars on medium speed of electric mixer until creamy. Add vanilla; beat well. Gradually add flour to butter mixture; beat on low speed just until dry ingredients are incorporated.
4. Using Small Scoop, drop level scoops of dough, 1 inch apart, onto flat Baking Stone.
5. Bake 12 to 14 minutes or until cookies are set but not brown. Remove cookies to Stackable Cooling Rack; cool 5 minutes.
6. While cookies are still warm, roll in additional powdered sugar to coat. Cool completely.
7. Repeat with remaining dough.

Nutrition

Per serving: (2 cookies): Calories 160, Total fat 11g, Saturated Fat 5g, Cholesterol 20mg, Carbohydrate 15g, Protein 2g, Sodium 100mg, Fiber less than 1g

Attribution

Recipe credit: Pampered Chef