MEXICAN WEDDING COOKIES

These cookies with a curious name are absolutely scrumptious and rich! If you love the flavor of roasted nuts and butter, and a shortbread-like texture, these will be one of your favorites - as it is ours!

We serve them at parties, for holidays, and whenever we are planning something special, but don't hesitate to make them for a celebratory treat just because LIFE IS GOOD!

Here is our family recipe, below:

Mexican Wedding Cookies
350 degrees, 25 - 35 minutes

½ Pound Soft Butter (2 sticks) – (can be softened in microwave for 10-14 seconds)
1 Cup Confectioner’s Sugar
1 tsp. Vanilla
½ Pound Pecans, lightly roasted* and chopped med/fine (processor)
2 1/3 – 2 1/2 Cups Flour
Extra Confectioner’s Sugar for rolling cooled cookies

This recipe should be made in a strong mixer such as a Kitchen Aid. It cannot be made with by hand or with a hand mixer because the dough is very stiff.

Cream butter in bowl of heavy duty mixer with the flat beater attachment. Add confectioner’s sugar slowly, beating well. Beat in vanilla. Add flour alternately with the chopped nuts, beating well after each addition.

Mold at once into balls, crescents, or ovals (a different shape may be used for each kind of nut used). Space them 1” or more apart and bake them at 350 degrees for 25 – 35 minutes or until they begin to turn golden brown. Racks should both be as close to the middle of the oven as possible. If you use more than one cookie sheet, rotate them from the top to the bottom rack as needed to prevent the bottoms from burning. Insulated (2-layer) cookie sheets are best for this recipe because they help prevent this.

Remove cookies from pans and cool on wire racks. (They freeze well and may be frozen at this point.) When completely cool, roll in confectioners sugar to serve.