Mexican Wedding Cakes

10m
Prep Time
12m
Cook Time
22m
Ready In

Recipe: #7684

January 16, 2013



"These are good cookies, I had tryed another recipe last year but they were not as good"

Original is 35 servings

Nutritional

  • Serving Size: 1 (21.6 g)
  • Calories 110.1
  • Total Fat - 8.9 g
  • Saturated Fat - 2 g
  • Cholesterol - 7.6 mg
  • Sodium - 2.7 mg
  • Total Carbohydrate - 6.5 g
  • Dietary Fiber - 0.4 g
  • Sugars - 0.9 g
  • Protein - 1.1 g
  • Calcium - 3.4 mg
  • Iron - 0.2 mg
  • Vitamin C - 0.3 mg
  • Thiamin - 0 mg

Step by Step Method

Step 1

Preheat the oven to 350 degrees. Butter a large cookie sheet. In a small bowl whisk the egg with vanilla until combined.

Step 2

In a food processor fitted with the steel blade, pulse the pecans until they are finely chopped. Add 3/4 cup powdered sugar, flour and salt, and pulse again. Scrape down the sides of the bowl with a spatula if necessary.

Step 3

Drop in the butter and shortening chunks, and pulse a couple of times. Add the egg/vanilla mix and pulse again, just until the mixture starts to come together. Roll the dough into 1 to 1 1/2-inch balls with your hands.

Step 4

Plce the balls on the baking sheet, spacing them 1 inch apart. Using your finger press down the bakk just slightly. Bake until the cookies are golden brown, about 12-15 minutes. You may need to bake two batches.

Step 5

Immediately roll the hot cookies in confectioners sugar. Place on a rack. Cool completely then roll the cookies for a second time in the sugar.

Tips


No special items needed.

1 Reviews

NavyWife

I may have baked them to long they were very hard however they tasted good. I'll try again

4.0

review by:
(25 Jan 2013)

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