Mexican Wedding Cookies

photo by:kraft

Five ingredients and 20 minutes later, your oven is baking these sweet, melt-in-your-mouth celebration cookies. Eat now or forever hold your peace.

time

prep:

20 min

total:

35 min

servings

total:

4 doz. or 24 servings, two cookies each

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flitzer

posted:12/27/2008

I made these with almonds instead of pecans, and they were delicious! For some reason, they did not stay as balls when I baked them. They got flat at the bottom, but still tasted great after being dipped in the powdered sugar. I will make these again soon!

PAO-STAR

posted:12/23/2008

Tastes wonderfull!!

bianchi01

posted:12/22/2008

okay, so I've found that in order for them to not be too dry, you have to beat the (super softened)butter and powdered sugar for a while, so that it's really light and fluffy. Then I added only 1/2 cup pecans, (I bought them chopped, then before opening the bag, I crushed them until they were almost dust) and the extract then blended, then slowly added flour...blending after each 1/4 cup I added. They were so moist! Super easy to roll into a ball. I made a second batch and instead of the vanilla I added 2 tsp of lemon extract. AMAZING. With the first batch I drizzled chocolate over them, then dusted with powdered sugar.

a cook

posted:12/17/2008

This recipe was fantastic... I don't understand the reviews that claim it did not have a lot of flavor? In all fairness, I did omit the pecans and added 1C of Hersheys Kissables...buttery goodness with chocolate ... YUM- no one can eat just one! Definitely a keeper!

lydiamr

posted:12/16/2008

Very tasty cookie. Minimum number of ingrediants makes this recipe easy to assemble ahead of time or for same day. Final results are very impressive.

ssfournier

posted:12/15/2008

I was really dissapointed, there wasn't much flavor. I would try adding some almond extract.

a cook

posted:12/12/2008

The taste of the cookies is decent. They were too dry. Rolling them in powdered sugar and cinnamon is a nice touch. I added more butter to the second batch and they were still dry. I'll make snickerdoodles next time.

a cook

posted:12/12/2008

Great!

Dariadavila

posted:12/11/2008

They are good but they're a little too dry for my taste, and i really think they would be better without the pecans. And i followed the suggestion to put the balls in the fridge before baking to keep them round and it worked! So thank you!

a cook

posted:12/9/2008

Very similar to Cocoons we make here in Southeast Louisiana. We just roll them in a cocoon shape. I also toast fresh Louisiana pecans to use in my recipe. It's my traditional Holiday gift to neighbors, friends and business associates. They all ask, "where's my cookies"?