Mexican Wedding Cookies
2 cups all-purpose flour
1 cup pecans, finely chopped
1/4 teaspoon ground cinnamon
1/4 teaspoon salt
1 cup butter or margarine, softened
1/4 cup granulated sugar
1/4 cup powdered sugar
2 teaspoons vanilla
Additional powdered sugar (approximately 3/4 cup)
1. Preheat oven to 350°F. In Small Batter Bowl, combine flour, pecans, cinnamon,
and salt; mix well and set aside.
2. In Classic Batter Bowl, beat butter and sugars on medium speed of electric
mixer until creamy. Add vanilla; beat well. Gradually add flour to butter
mixture; beat on low speed just until dry ingredients are incorporated.
3. Using Small Scoop, drop level scoops of dough, 1 inch apart, onto flat Baking
Stone. Bake 12-14 minutes or until cookies are set but not brown. Remove cookies
to Stackable Cooling Rack; cool 5 minutes. While cookies are still warm, roll in
additional powdered sugar to coat. Cool completely. Repeat with remaining dough.
Yield: About 4 dozen cookies
Nutrients per serving: (2 cookies): Calories 160, Total fat 11 g, Saturated Fat
5 g, Cholesterol 20 mg, Carbohydrate 15 g, Protein 2 g, Sodium 100 mg, Fiber
less than 1 g
Source: Pampered Chef