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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 12 |
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These are also know as Mexican Shortbread Cookies or Mexican Wedding Cookies . To make these a little more bite sized, just halve the amount of dough you make each cookie with. They will bake the same. Ingredients:
1 cup butter, at room temperature (2 sticks) |
2 cups confectioners' sugar |
1 teaspoon vanilla extract |
1/4 teaspoon almond extract |
2 cups all-purpose flour, sifted |
1/4 teaspoon salt |
1 cup finely chopped pecans |
Directions:
1. Preheat oven to 325°F.
2. Using an electric mixer, cream together butter, 1/2 cup of the confectioner’s sugar, vanilla and almond extracts in a large bowl and mix for 3 minutes.
3. Gradually add the flour and salt. Use the mixer for the first cup of flour and then work in the remaining flour and finely chopped pecans by hand with a wooden spoon. Dough will be stiff.
4. Form dough into balls (l level tablespoon each) and flatten to a coin shape. Place on ungreased baking sheet, 1 inch apart. Bake at 325° F on middle oven rack until light golden brown, 15-20 minutes.
5. Let cookies stand for about 1 minute. Place the remaining sugar in a shallow dish. Roll the cookies in the sugar to coat completely. Makes about 3 dozen cookies.
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