Mexican Wedding Cookies
Prep Time: 10 Minutes
Cook Time: 20 minutes
Serves 40 cookies
Difficulty easy
Ingredients
- 2 C. Crisco® Butter Flavor All-Vegetable Shortening
- 1 C. powdered sugar
- 4 tsp. water
- 2 tsp. Spice Islands® Pure Almond Extract
- 2 tsp. Spice Islands® Pure Vanilla Extract
- 4 ½ C. all-purpose flour
- 2 C. finely chopped pecans
- Powdered sugar for rolling
Directions
- Preheat oven to 350°F
- In a stand mixer, or in a bowl with a handheld mixer, cream together the shortening and powdered sugar until blended.
- Add the water and extracts; scraping the bowl as needed, and mix on med-high speed until very creamy.
- On low speed, stir in the flour and pecans and mix until well blended.
- Scoop out using a 1 oz. portion scoop (2 Tbsp.) and place on an ungreased or parchment lined baking sheet.
- Bake for 18-20 minutes or until the edges begin to brown.
- Roll cookies in powdered sugar while they are warm then cool on a wire rack.
