Authentic Mexican Wedding Cookies
Adapted from Epicurious
Instruções
- 1
Beat butter in large bowl in an electric mixer until light and fluffy.
- 2
Add 1/2 cup powdered sugar and vanilla; beat until well blended.
- 3
Beat in flour, then pecans. Divide dough in half; form each half into ball. Wrap in plastic and chill for about 30 minutes.
- 4
Preheat oven to 350°F. Whisk remaining 1 1/2 cups powdered sugar and cinnamon in pie dish to blend. Set cinnamon sugar aside.
- 5
Working with half of chilled dough, roll dough by 2 teaspoonfuls between palms into balls. Arrange balls on heavy large baking sheet, spacing 1/2 inch apart.
- 6
Bake cookies for 18 minutes or until golden brown on bottom and just pale golden on top. Cool cookies 5 minutes on baking sheet.
- 7
Gently toss warm cookies in cinnamon sugar to coat completely. Transfer coated cookies to rack and cool completely. Repeat with other half of the dough.
- 8
Sift remaining cinnamon sugar over cookies and serve.