Mexican Wedding Cookie – a delicious recipe with Butter, Confectioners Sugar, Vanilla, Flour, Salt, Pecans. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
["Preheat oven to 350 degrees.", "With mixer, cream butter and powdered sugar (1/2 c.). Add vanilla and beat well.", "In separate bowl, combine flour, salt and nuts; stir into sugar mixture. You may have to finish mixing with your hands.", "No need to chill dough unless you wait a LONG time to roll them out. Roll dough into 1"" balls. Place on ungreased cookie sheets.", "Bake 15 minutes or until lightly browned. While hot, roll in powdered sugar. Cool on a rack then place in a Ziploc bag filled with powdered sugar. YUM~", "These look really pretty when placed in a decorative bag. They make great gifts--you may want to put a ""nut"" warning on them these days.....sadly!"]
1009
kcal
Calories
66
g
Fat
100
g
Carbs
9
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1 cup Butter, Softened, 1/2 cups Confectioners Sugar, 1/2 teaspoons Vanilla, 2 cups Flour, and more.
Yes, Mexican Wedding Cookie falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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