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Mexican Wedding Cookies

Mexican Wedding Cookies

2   cups all-purpose flour
1   cup pecans, finely chopped
1/4   teaspoon ground cinnamon
1/4   teaspoon salt
1   cup butter or margarine, softened
1/4   cup granulated sugar
1/4   cup powdered sugar
2   teaspoons vanilla
   Additional powdered sugar (approximately 3/4 cup)
  1. Preheat oven to 350°F. In Small Batter Bowl, combine flour, pecans, cinnamon, and salt; mix well and set aside.
  2. In Classic Batter Bowl, beat butter and sugars on medium speed of electric mixer until creamy. Add vanilla; beat well. Gradually add flour to butter mixture; beat on low speed just until dry ingredients are incorporated.
  3. Using Small Scoop, drop level scoops of dough, 1 inch apart, onto flat Baking Stone. Bake 12-14 minutes or until cookies are set but not brown. Remove cookies to Stackable Cooling Rack; cool 5 minutes. While cookies are still warm, roll in additional powdered sugar to coat. Cool completely. Repeat with remaining dough.

Yield: About 4 dozen cookies

Nutrients per serving: (2 cookies): Calories 160, Total fat 11 g, Saturated Fat 5 g, Cholesterol 20 mg, Carbohydrate 15 g, Protein 2 g, Sodium 100 mg, Fiber less than 1 g