Mexican Wedding Cookies
Recipe by: Paula Deen
Ingredients: Makes about 3 dozen cookies
1 cup butter, softened
1/3 cup Domino Confectioners Sugar
2 egg yolks
1 teaspoon vanilla extract
2 1/3 cup all purpose flour
½ teaspoon ground cinnamon
1 cup finely chopped pecans
Additional Domino Confectioners sugar
Procedures:
Recipe by: Paula Deen
Ingredients: Makes about 3 dozen cookies
1 cup butter, softened
1/3 cup Domino Confectioners Sugar
2 egg yolks
1 teaspoon vanilla extract
2 1/3 cup all purpose flour
½ teaspoon ground cinnamon
1 cup finely chopped pecans
Additional Domino Confectioners sugar
Procedures:
- Preheat oven to 350 degree. Line baking sheets with parchment paper.
- In a large bowl, beat butter and 1/3 cup confectioners sugar at medium speed with a mixer until creamy. Add egg yolks and vanilla, beating until combined. Add flour and cinnamon, beating until combined. Stir in pecans
- Roll dough into 1 inch balls, and place on prepared baking sheets. Bake for 17 to 20 minutes or until edge of cookies are golden brown. Sift confctioners sugar over hot cookies. Cool on pans, and cool completely on wire racks.
- Sift a second coating of confectioners sugar over cooled cookies. Store in airtight containers up to 1 week or freeze up to 1 month.
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