|Melt in your mouth cookies that are superbly airy and tender…|
RECIPES BY CATEGORY:
- Baking - Sweets - Treats
- Beverage and Smoothies
- Burgers and Sandwiches
- Deer (aka Venison), Moose (or Beef, Buffalo, Elk, Caribou, Etc.)
- Desserts and Treats
- Gift Basket Ideas
- Main Dish Entrees
- Poultry and Waterfowl
- Salad, Vinaigrette, Dressings and Dips
- Sauce, Salsa, and Condiments
- Seafood and Shellfish
- Side Dish (Main Ingredient or Cuisine)
- Soup, Stew, Chili, and Chowders
- Special Occasions
- Spice Blends
- Tips, Sourdough, Canning
SANDRA'S PECAN MEXICAN WEDDING COOKIES
Yields: 32 cookies
Prep: 10 Mins.
Bake: 12 Mins.
Melt in your mouth cookies that are superbly airy and tender…
2 sticks unsalted butter, at room temperature
2-1/2 cups confectioners’ sugar, divided
2 cups all-purpose flour, sifted
Pinch of fine-grain sea salt
2 cups pecans, very finely chopped
Preheat oven to 350 degrees. Set aside a couple of baking sheets lined with parchment paper or Silpat liners.
With an electric or stand mixer, beat butter, 1/2 cup confectioners’ sugar, and bourbon-vanilla extract, until pale yellow and fluffy. Add sifted flour, salt and nuts to batter; and mix to incorporate (if using a hand mixer, you may want to use a spoon at this point), ensuring to scrape sides of bowl.
Roll dough into 1" balls. Place on ungreased, lined baking sheets.
Bake 12 minutes, until lightly golden.
While hot, roll in remaining 1-1/2 cups unsifted confectioners’ sugar. Cool on wire rack, then dust with additional ‘sifted’ confectioners' sugar. Let cookies fully cool. ~ Enjoy!