Mexican Wedding Cakes
"These are good cookies, I had tryed another recipe last year but they were not as good"
Ingredients
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.