Mexican Wedding Cookies

Name: Mexican Wedding Cookies
Yield: 4 dozen cookies servings of 2 cookies
Ingredients: 2 cups (500 mL) all-purpose flour; 1 cup (250 mL) pecans, finely chopped; ¼ tsp (1 mL) ground cinnamon; ¼ tsp (1 mL) salt; 1 cup (250 mL) butter or margarine, softened; ¼ cup (60 mL) granulated sugar; ¼ (60 mL) powdered sugar; 2 tsp (10 mL) vanilla; Additional powdered sugar (about ¾ cup/175 mL)

These delectable butter-type cookies are simple, delicate and are melt-in-your mouth delicious!

Ingredients

2 cups (500 mL) all-purpose flour
1 cup (250 mL) pecans, finely chopped
¼ tsp (1 mL) ground cinnamon
¼ tsp (1 mL) salt
1 cup (250 mL) butter or margarine, softened
¼ cup (60 mL) granulated sugar
¼ (60 mL) powdered sugar
2 tsp (10 mL) vanilla
Additional powdered sugar (about ¾ cup/175 mL)

Directions

Preheat the oven to 350°F/180°C. In a Small Batter Bowl, combine the flour, pecans, cinnamon, and salt; mix well and set aside.
Add the butter, sugars, and vanilla to the bowl of the Deluxe Stand Mixer and set to CREAM. Then, set to CUSTOM low speed and gradually add the flour to the butter mixture; beat just until dry ingredients are incorporated.
Using a 1 tbsp (15 mL) spoon, drop level scoops of dough, 1" (2.5 cm) apart, onto a Rectangle Stone. Bake for 12-14 minutes or until the cookies are set, but not brown. Remove the cookies to a Stackable Cooling Rack; cool 5 minutes. While the cookies are still warm, roll them in additional powdered sugar to coat. Cool completely. Repeat with the remaining dough.