Mexican Wedding Cookies – a delicious recipe with Butter, Shortening, Confectioners Sugar, Vanilla, u00bc, Flour. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
1. Let your butter soften to room temperature, and then use a mixer to cream the butter, shortening, and half of the confectioner's sugar.
2
2. Stir in vanilla, and almond extract.
3
3. Use a mixer to add half the flour, and salt. Then use a wooden spoon to add the remaining flour.
4
4. Stir in your finely chopped pecans. Your dough will be stiff.
5
5. Form dough into balls (the size of a level tablespoon).
6
6. Place on an ungreased pan, 1 inch apart. This should make about 36 cookies.
7
7. Bake at 325 degrees for 15-20 minutes in the middle of the oven.
8
8. Pull your cookies out when they are a light golden color. While the cookies are still warm, roll them in the remaining cup of powdered sugar. Set on waxed paper to cool.
1264
kcal
Calories
43
g
Fat
203
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 9 ingredients. The key ingredients include: 1/2 cups Butter, 1/2 cups Shortening, 2 cups Confectioners Sugar, Divided, 1-1/4 teaspoon Vanilla Extract, and more.
Yes, Mexican Wedding Cookies 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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