Mexican Wedding Cookies (Also Known As Snowballs)Typically I don't like cookies with nuts, so you'll rarely see me post them but these cookies wouldn't be the same without the nuts. In fact they'd just be shortbread, so the nuts are essential. The first time I heard about Mexican Wedding Cookies was in my Spanish class in junior high (Turpin High School). We were having a Cinco De Mayo party and I had to bring a Latin treat to share. So my mom suggested I make Mexican Wedding cookies and so I did and we all loved them. This is the 1st time I personally have made these since, and they were just as good as I remembered.
Mexican Wedding Cookies
1 cup (2 sticks) butter, softened
1 cup powdered sugar, divided
1 tsp. vanilla
2 cups flour
1 cup finely chopped Pecans
1 cup powdered sugar, divided
1 tsp. vanilla
2 cups flour
1 cup finely chopped Pecans
PREHEAT oven to 350°F. Beat butter, 1/2 cup of the powdered sugar and the vanilla in large bowl until light and fluffy. Gradually add flour and pecans, beating on low speed after each addition until well blended.
SHAPE dough into 1 or 2 inch balls. Roll each ball in remaining 1/2 cup powdered sugar and then place on baking sheets.
BAKE 10 min. or until bottoms of cookies are lightly golden. Roll warm cookies again in remaining 1/2 cup powdered sugar until evenly coated.
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