Mexican Wedding Cookies – Recipe

½ butter 
2 tablespoons confectioner's sugar 
1 cup flour 
1 cup chopped pecans 
1 teaspoon vanilla

Cream together butter and sugar until light.  Add flour, pecans and vanilla.   Roll dough into 1 inch balls. Place on greased baking sheet and flatten slightly.   Bake at 300 degrees for 25-30 minutes.  Rolls in additional confectioner's sugar while warm.  Let cool, roll again in sugar. Note: Be careful to bake only until a light brown color.  Cookies may be stored for several days; sprinkle with confectioner's sugar before serving.  Yield: 25 to 30 cookies.

Source:

Davenport, Rita. DeGrazia and Mexican Cookery. Flagstaff, Arizona: Northland Press. c1982. Page 68.


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