Monday, December 6, 2010

Mexican Wedding Cookies


This recipe is from the Proud Italian Cook . . . I like her version simply because it makes so many. This is one of my favorite cookies. This version is also terrific. Perfect for a Christmas bakery box...

1 lb. unsalted butter at room temperature
4 cups of un-bleached flour
2 t. vanilla
8 t. granulated sugar (just 8)
3/4 cup of ground pecans (optional, and I prefer almonds)
Bowl of powdered sugar

Cream butter, add sugar and mix until light and fluffy. Next, add the flour and mix until all incorporated. Roll in balls and place on cookie sheet, making a thumbprint in each one. Bake at 350 for 20 min. Immediately roll in powdered sugar.

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