Mexican Wedding Cookies

Mexican Wedding Cookies

Recipe by Maria Vergara




  • 2 cups flour

  • 1 cup butter, softened

  • 1 tsp. vanilla

  • 1 cup finely chopped Planter Pecans

  • 1 cup powdered sugar, divided


  • Heat oven to 350°F.
  • In a large bowl, beat butter, 1/2 cup sugar and vanilla with mixer until light and fluffy. Gradually add flour, beating on low speed after each addition until well blended. Add nuts, mix well.
  • Shape dough into 48 (1-inch) balls. Place, 1-1/2 inches apart, on baking sheets.
  • Bake 14 to 15 min. or until bottoms are lightly browned. Cool 5 min. on baking sheets. Roll warm cookies, 1 at a time, in remaining sugar in small bowl until evenly coated; place on wire racks. Cool completely.
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