Cookies · Mondays With Mom

MWM – Mexican Wedding Cookies

I think, in all seriousness, that these were my favorite cookies when I was a child.

I know what you’re about to say…….”Megan, there isn’t any chocolate in those, how can they possibly be your favorite?”

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Well…….that’s a good question. And the short answer is, my mother never actually baked anything with chocolate during the holidays, or any other time during the year for that matter. The reason behind the preceding statement is …… wait for it , wait for it…..

There was always a box of See’s Candy hidden somewhere in the house.

And you weren’t allowed to touch it.

Ever.

Mexican Wedding Cookies – from Mom

1 cup (2 sticks) butter, room temperature
2 cups powdered sugar
2 teaspoons vanilla extract
2 cups all purpose flour
1 cup pecans, toasted, finely chopped

Line a baking sheet with parchment paper and set aside. Using electric mixer, beat butter in large bowl until light and fluffy. Add 1/2 cup powdered sugar and vanilla; beat until well blended. Beat in flour, then pecans. Roll dough into 1 inch balls and arrange on the baking sheet, spacing 1/2 inch apart. Chill for an hour before baking.
Preheat oven to 350°F. Put remaining 1 1/2 cups powdered sugar in a bowl and set aside. Bake cookies until golden brown on bottom and just pale golden on top, about 18 minutes. Cool cookies 5 minutes on baking sheet. Gently toss warm cookies in powdered sugar to coat. Transfer coated cookies to rack and cool completely, then roll into powdered sugar again to coat.
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