My sister made these cookies for me when I was in undergrad. Four years later, I found the recipe and finally got around to making them on Tuesday. These are delicious, light, fluffy cookies. They’re also incredibly easy to make. Don’t wait four years to try them.
Mexican Wedding Cookies
Makes about 30 cookies
Adapted from here
- 1 cup (2 sticks) butter, softened
- 1/2 cup powdered sugar (more for rolling)
- 2 tsp vanilla extract
- 1 cup toasted pecans, finely chopped
- 2 cups flour
- For rolling: about 1/2 cup powdered sugar
Preheat oven to 350°F. Spread pecans out on a cookie sheet and place in the oven, allow to toast for about 10 minutes, stirring halfway. Cream butter and 1/2 cup sugar together. Mix in vanilla. Add nuts and flour and stir until just combined. Roll small balls of dough and set on a greased cookie sheet about an inch apart. Bake for 12-15 minutes, until just beginning to golden. Allow cookies to cool on a wire rack for 15-20 minutes before rolling in powdered sugar.
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