Details
Prep Time: minutes
Cook Time: minutes
Ready In: minutes
Cuisine:
Categories: Afternoon Tea, Baked Goods, Cinco de Mayo, Comfort Food, Cookies, Desserts, Kid Friendly, Kid's Corner, Make Ahead, Mexican, Party Foods, Snacks, Tiny Bites, Vegetarian, Weekend Fun
Yields or Serves:
Tags: Afternoone Tea, Baked Goods, Butter, Chopped Pecans, Cinco de Mayo, Coal Extracts, Comfort Food, Confectioners' Sugar, Conifers, Cookies, Desserts, Flour, Glycoside, Imitation Vanilla, Kid Friendly, Kid's Corner, Kosher Salt, Make Ahead, Mexican, Mexican Wedding Cookies, Parchment Paper, Party Foods, Pecans, Powdered Sugar, Sapwood, Snacks, Tiny Bites, Vanilla, Vanilla Extract, Vegetarian, Victoria Hart Glavin, Victoria's Delicious Mexican Wedding Cookies, Victoria's Mexican Wedding Cookies, Victoria's Scrumptious Mexican Wedding Cookies, Weekend Fun
Mexican Wedding Cookies
These cookies are so scrumptious that you won’t be able to stop eating them. The secret to the great taste is to use a high quality butter and pure vanilla extract. Make sure to stay away from imitation vanilla as it is made from glycoside that is found in the sapwood of certain conifers or from coal extracts.
INGREDIENTS
1 Cup Softened Butter
1 Teaspoon Vanilla Extract
1/2 Cup Powdered Sugar
2 Cups Unbleached Flour
1/4 Teaspoon Kosher Salt
1 Cup Finely Chopped Pecans
Additional Powdered Sugar For Rolling
Preheat your oven to 350º F. In a large bowl cream together the butter and vanilla. Add the powdered sugar and combine well. Mix the flour and kosher salt together and then add to the butter mixture. Sprinkle in the chopped pecans and blend well. Form into 24 balls and very lightly flatten. Place onto parchment paper lined baking sheets. Place in the oven and bake for 25 minutes until the cookies are lightly browned. Remove from the oven and cool for 5 minutes before rolling in additional powdered sugar. Place onto a pretty cookie plate and serve. Makes 2 dozen
