Ingredients

 
  • 1∕2 POUND (2 STICKS) UNSALTED BUTTER, AT ROOM TEMPERATURE
  • 2 1∕2 CUPS CONFECTIONERS’ SUGAR
  • 1 TEASPOON VANILLA EXTRACT
  • 2 1∕2 CUPS ALL-PURPOSE FLOUR
  • 1∕4 TEASPOON SALT
  • 1∕2 TEASPOON GROUND CINNAMON
  • 1 CUP PECANS, GROUND
  • 1∕2 POUND (2 STICKS) UNSALTED BUTTER, AT ROOM TEMPERATURE
  • 2 1∕2 CUPS CONFECTIONERS’ SUGAR
  • 1 TEASPOON VANILLA EXTRACT
  • 2 1∕2 CUPS ALL-PURPOSE FLOUR
  • 1∕4 TEASPOON SALT
  • 1∕2 TEASPOON GROUND CINNAMON
  • 1 CUP PECANS, GROUND
 

Time:

PREP TIME: 40 MINUTES INACTIVE PREP TIME: 1 HOUR, PLUS 15 MINUTES COOK TIME: 15 MINUTES

 

Serves: ABOUT 5 DOZEN COOKIES

Mexican Wedding Cookies

mexican_wedding_cookies-large

With an electric mixer, beat the butter and 1/2 cup confectioners’ sugar. Add the vanilla. Stir in the flour, salt, cinnamon, and pecans. Form the dough into a ball and cover with plastic wrap. Chill for 1 hour.

Preheat oven to 375°F.

Roll the dough into 1-inch balls. (The dough may be a bit crumbly.) Place on the baking sheets. Bake for 15 minutes. Cool on a wire rack.

Roll each cookie in the remaining confectioners’ sugar. Let sit 15 minutes then roll a second time. Store in airtight container.