Mexican Wedding Cookies Recipes
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- 2 sticks (1 cup) salted butter, at room temperature
- 1/2 cup granulated sugar
- 1 tablespoon vanilla extract
- Zest of 1 orange
- 2 cups all-purpose flour
- Pinch of kosher salt
- 2/3 cup finely chopped pecans
- 1/2 cup powdered sugar
Mexican Wedding Cookies
Dessert
Author: Ree Drummond : Food Network
Time: 1h10m
Yield: 40 cookies
Number Of Ingredients: 8
Steps:- Preheat the oven to 325 degrees F.
- In the bowl of an electric mixer fitted with a paddle attachment, beat together the butter and granulated sugar until fluffy, 2 to 3 minutes. Beat in the vanilla and orange zest until fully combined.
- In a separate bowl, whisk together the flour and salt. Add the flour mixture gradually to the mixer until just incorporated. Fold in the chopped pecans by hand.
- Using a tablespoon-sized cookie scoop, portion the dough onto a baking sheet. Chill in the refrigerator for at least 15 minutes.
- Divide the chilled dough between 2 baking sheets, leaving about 1/2 inch between each cookie. Bake until just golden, about 12 minutes. Allow to cool completely.
- Once the cookies have cooled, place the powdered sugar into a shallow dish. Roll each cookie in the powdered sugar until completely coated. Enjoy!
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1. Preheat oven to 350°. Cream butter and 1 cup confectioners' sugar until light and fluffy, 5-7 …
2. Gradually beat in flour. Stir in pecans. , Shape tablespoons of dough into 2-in. crescents.
3. Place 2 in. apart on ungreased baking sheets., Bake until light brown, 12-15 minutes.
4. Roll cookies in additional confectioners' sugar while warm; cool on wire racks.
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