Food recipes
Mexican Wedding Cookies
Mexican Wedding Cookies Ingredients: butter, without salt sugars, granulated vanilla extract wheat flour, white, all-purpose, unenriched nuts, pecans Directions: Preheat the oven to 275 degrees F. Line cookie sheets w...
Mexican Wedding Cookies
Ingredients:
butter, without salt
sugars, granulated
vanilla extract
wheat flour, white, all-purpose, unenriched
nuts, pecans
Directions:
Preheat the oven to 275 degrees F. Line cookie sheets with parchment paper.
Using an electric mixer, cream the butter and sugar at low speed until it is smooth.
Beat in the vanilla.
At low speed gradually add the flour.
Mix in the pecans with a spatula.
With floured hands, take out about 1 tablespoon of dough and shape into a crescent.
Continue to dust hands with flour as you make more cookies.
Place onto prepared cookie sheets.
Bake for 40 minutes.
When cool enough to handle but still warm, roll in additional confectioners' sugar.
Cool on wire racks.
Ingredients:
butter, without salt
sugars, granulated
vanilla extract
wheat flour, white, all-purpose, unenriched
nuts, pecans
Directions:
Preheat the oven to 275 degrees F. Line cookie sheets with parchment paper.
Using an electric mixer, cream the butter and sugar at low speed until it is smooth.
Beat in the vanilla.
At low speed gradually add the flour.
Mix in the pecans with a spatula.
With floured hands, take out about 1 tablespoon of dough and shape into a crescent.
Continue to dust hands with flour as you make more cookies.
Place onto prepared cookie sheets.
Bake for 40 minutes.
When cool enough to handle but still warm, roll in additional confectioners' sugar.
Cool on wire racks.