Mexican Wedding cookies

1. 1

   Perheat oven to 350AF.

2. 2

   Beat butter, 1/2 cup powdered sugar and vanilla in large bowl with electric mixer on medium speed until light and fluffy

3. 3

   Gradually add flour and pecans, beating on low speed after each addition until well blended

4. 4

   Shape dough into 1 inch balls.

5. 5

   Place 1 1/2 inch apart, on ungreased baking sheet.

6. 6

   Bake 12 - 15 minutes or until bottoms of cookies are lightly brown.

7. 7

   Cool 5 minutes on baking sheet.

8. 8

   Roll warm cookies in remaining 1/2 powdered sugar until evenly coated; place on wire rack.

9. 9

   Cool completely.

10. 10

    Store in air tight container at room temperature.

* Per serving · 4 servings · Values may vary.

No additional tips available.