Mexican Wedding Cookies
2014-11-19 05:04:07
Makes about 3 dozen
Ingredients
- 1 cup butter, softened
- 1/3 cup confectioners’ sugar
- 2 egg yolks
- 1 teaspoon vanilla extract
- 2 1/3 cups all-purpose flour
- 1/2 teaspoon ground cinnamon
- 1 cup finely chopped pecans
- Confectioners’ sugar
Instructions
- Preheat oven to 350°. Line baking sheets with parchment paper.
- In a large bowl, beat butter and 1/3 cup confectioners’ sugar at medium speed with a mixer until creamy. Add egg yolks and vanilla, beating until combined. Add flour and cinnamon, beating until combined. Stir in pecans. Roll dough into 1-inch balls, and place on prepared pans.
- Bake for 17 to 20 minutes or until edges of cookies are golden brown. Sift confectioners’ sugar over hot cookies, and let cool on pans for 3 minutes. Remove from pans, and let cool completely on wire racks.
- Sift confectioners’ sugar over cooled cookies. Store in airtight containers for up to 1 week.
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