Wednesday, May 27, 2009

Mexican Wedding Cookies

Made by Jen.

Ingredients:
  • ½ cup butter or “Smart Balance”, softened (margarine doesn’t work well)
  • 3 Tbsp. sugar
  • 1 cup flour (white or wheat)
  • 3/4 cup chopped pecans (or almonds)
  • 1 tsp. vanilla
  • ½ cup powdered sugar (for rolling)

Directions:

1. Cream butter with sugar and vanilla. Stir in flour. Fold in nuts. Chill dough. Roll into 1 inch balls.

2. Bake at 325 for 15-20 minutes.

3. Let cool, then roll in powdered sugar.

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