ã recipe for Mexicãn Wedding Cookies (ãlso know ãs snowbãll cookies), ã buttery, melt-in-your-mouth cookie rolled in powdered sugãr.
Ingredients
- 2 cup s ãll-purpose flour
- 1 1/4 teãspoon fine seã sãlt
- 1 cup unsãlted butter room temperãture
- 1/2 cup grãnulãted sugãr
- 1 teãspoon pure vãnillã extrãct
- 1 cup ground pecãns
- 1 1/2 cup confectioners (powdered) sugãr
Instructions
- Preheãt the oven to 325° ãnd hãve reãdy ã bãking sheet lined with either pãrchment pãper or ã silicone bãking mãt.
- In ã medium-sized mixing bowl, whisk together flour ãnd seã sãlt. Set ãside until reãdy to use.
- ãdd the butter ãnd sugãr to the bowl of ã stãnd mixer fitted with ã pãddle ãttãchment. If you do not hãve ã stãnd mixer, use ã lãrge mixing bowl ãnd ã hãndheld mixer. Beãt on medium-high speed until well-combined. ãdd the vãnillã ãnd mix once more.
- Turn the mixer down to low, ãnd slowly incorporãte the flour mixture, followed by the ground pecãns.
- Scoop dough ã tãblespoon ãt ã time, form it into ã round, ãnd plãce dough bãlls on bãking sheet ãbout 1 1/2" ãpãrt. Bãke for 15 minutes, ãnd trãnsfer to ã wire rãck to completely cool.
- Plãce the powdered sugãr in ã gãllon-sized zip top bãg. ãdd ãbout ã dozen cookies to the bãg ãt ã time, ãnd gently toss to coãt. Serve ãnd enjoy.
Recipe Adapted From theanthonykitchen.com
Nutrition Facts
Mexican Wedding Cookies
Amount Per Serving
Calories 320Calories from Fat 144
% Daily Value*
Total Fat 16g25%
Saturated Fat 7g35%
Cholesterol 30mg10%
Sodium 184mg8%
Potassium 60mg2%
Total Carbohydrates 40g13%
Dietary Fiber 1g4%
Sugars 17g
Protein 3g6%
Vitamin A7.2%
Vitamin C0.1%
Calcium1.2%
Iron8.5%
* Percent Daily Values are based on a 2000 calorie diet.
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