Mexican Wedding Cookies are a delicious dessert anytime of year.

Ingredients

1	cup butter, softened
1/2	cup powdered sugar
1	tsp. vanilla extract
1	tsp. almond extract
2	cups flour
1/2	tsp. salt
1	cup raw pecans, toasted,

Directions

1. Toasting the pecans will add a nice rich flavor to these cookies so I highly recommend you do this step.
   
   
2. Preheat oven to 350 degrees. Place the pecans on a cookie sheet in a single layer and bake for 6 - 8 minutes or until they are lightly browned and fragrant. Allow them to cool.
   
   
3. In a medium size bowl or kitchen aid which is what I use, cream the butter, vanilla and almond extracts together. Add the powdered sugar and mix in.
   
   
4. Add the flour a little at a time until it is fully blended in.
   
   
5. When the pecans are cool, place them in food processor or chop with a knife until they are fairly fine. Measure 1 cup of finely chopped pecans.
   
   
6. Stir in the pecans.
   
   
7. Chill dough in the refrigerator for at least 1 hour and then shape into 1 inch balls with your fingers. Place on an ungreased cookie sheet 1 to 2 inches apart.
   
   
8. Bake in a preheated 350 degree oven for 12 - 15 minutes or until lightly golden brown on the bottom. Cool on a wire rack. Roll the cookies in powdered sugar so they look like snowballs. When completely cooled store in an airtight container.
   
   

Categories

Nuts, Dessert, Christmas

Nutritional Analysis

Nutrition Grade 96% confidence

Bad points High in saturated fat