We’ve traditionally made Matt’s grandmother’s Mexican Wedding Cakes recipe. This year I had lots of leftover pecans and saw this recipe and decided to try a different variation. We LOVED them! The little crunch from the pecans with the hint of spices were a great addition.
2 cups all-purpose flour
1 cup pecans, finely chopped
1/4 tsp ground cinnamon
1/4 tsp salt
1 cup butter or margarine, softened
1/4 cup granulated sugar
1/4 cup powdered sugar
2 tsp vanilla
Additional powdered sugar (about 3/4 cup)
- Preheat the oven to 350°F/180°C. In a Small Batter Bowl, combine the flour, pecans, cinnamon, and salt; mix well and set aside.
- In a Classic Batter Bowl, beat the butter and sugars on medium speed of an electric mixer until creamy. Add the vanilla; beat well. Gradually add the pecan/flour mixture to the butter mixture; beat on low speed just until dry ingredients are incorporated.
- Using a Small Scoop, drop level scoops of dough, 1″ apart, onto a Rectangle Stone. Bake for 12-14 minutes or until the cookies are set, but not brown. Remove the cookies to a Stackable Cooling Rack; cool 5 minutes. While the cookies are still warm, roll them in additional powdered sugar to coat. Cool completely. Repeat with the remaining dough.
Servings of 2 cookies. Calories 160, Total Fat 11 g, Saturated Fat 5 g, Cholesterol 20 mg, Carbohydrate 15 g, Protein 2 g, Sodium 100 mg, Fiber less than 1 g