Sunday, September 11, 2011


Buttery Pecan Shortbread Cookies AKA Mexican Wedding Cookies!

1 cup (2 sticks) butter, softened (unsalted)

1 cup  powdered sugar, divided
1 tsp. vanilla
2 cups  flour
1 cup finely chopped pecans

PREHEAT oven to 350°F. Beat butter, 1/2 cup of the powdered sugar and the vanilla in large bowl with electric mixer on medium speed until light and fluffy. Gradually add flour and pecans, beating on low speed after each addition until well blended.
SHAPE dough into 1-inch balls. Place, 1 inch apart, on ungreased baking sheets.
BAKE 12 to 14 min. or until bottoms of cookies are lightly browned. Cool 5 min. on baking sheets. Move cookies to plate to cool a bit longer. While still slightly warm roll  cookies in remaining 1/2 cup powdered sugar until evenly coated, the easiest way I have found is: put the sugar in a zip lock baggie and put half a batch in at a time and gently shake the bag to coat, be gentle now, you don't want to break the cookies. Place on wire racks. Cool completely. Store in tightly covered container at room temperature
These store nicely for around 3 days and freeze nicely as well. If you are going to freeze them, do not sugar them before freezing, wait till after you thaw them.
NOTE: These are also yummy with a candies cherry in the middle.
These look so cute placed in mini paper baking cups.

No comments:

Post a Comment