Mexican wedding cookies ii
40 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | cup | Confectioner's sugar, divide |
| 1 | cup | Butter, softened |
| ¾ | cup | Finely chopped pecans |
| ½ | teaspoon | Vanilla extract |
| 2 | cups | All-purpose flour |
| ¼ | teaspoon | Ground cinnamon |
Directions
Preheat oven to 350 degrees F. Grease cookie sheets. In large bowl with mixer at medium speed, beat together 1 cup of the sugar, butter, pecans and vanilla. With spoon stir in flour. Shape dough into 1-inch balls, flatten slightly. Place on cookie sheets about 1 inch apart. Bake 12 to 15 minutes or until done but not browned. Cool 5 minutes on cookie sheets. In small bowl, mix remaining ½ cup sugar and cinnamon. Gently toss each cookie in cinnamon mixture; cool on wire rack.