Mexican Wedding Cookies

mexican wedding cookies
Mexican Wedding Cookies
Makes about 3 dozen
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  1. 1 cup butter, softened
  2. 1/3 cup confectioners’ sugar
  3. 2 egg yolks
  4. 1 teaspoon vanilla extract
  5. 2 1/3 cups all-purpose flour
  6. 1/2 teaspoon ground cinnamon
  7. 1 cup finely chopped pecans
  8. Confectioners’ sugar
  1. Preheat oven to 350°. Line baking sheets with parchment paper.
  2. 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.
  3. 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.
  4. Sift confectioners’ sugar over cooled cookies. Store in airtight containers for up to 1 week.
Paula Deen Magazine