Rosalie’s Mexican Wedding Cookies
These devilishly divine cookies were a favorite around my Grandmother’s Christmas table. I was lucky enough to inherit many of her recipes written by hand, to make for later generations. One of my friends asked me, “Why are these called Mexican Wedding Cookies?” I don’t know the origins but, in my opinion, the name is fitting because they’re SO good you’ll likely receive a marriage proposal from your love if they try one. Yield: About 30 Cookies
I sent three dozen of these cookies to three different bloggers as part of the Great Food Blogger Cookie Swap. In return I received a dozen cookies from three other bloggers. Can I just tell you how fantastic it is to receive surprise cookies in the mail? Super exciting! I received the following amazing cookies: Corn Cookies from My Fiance Likes it so it Must Be Good, Coconut Thumbprint Cookies from AzucarMeansSugar, and Peppermint Crunch Oatmeal Cookies from Rainy Day in May. Visit their sites and check them out. Such good stuff, seriously.
1 Cup Butter, Room temperature
1 Cup Powdered (Confectioners) Sugar, sifted and divided
1/2 Tsp Vanilla
1 3/4 Cups Flour, sifted
1/2 Cup Pecans, finely ground
1. Cream together Butter and 1/2 Cup Powdered Sugar with an electric mixer. Add Vanilla, Flour (gradually in small increments) and mix thoroughly. Add Pecans and mix to combine.
2. Place dough in the refrigerator to chill for 30 minutes to an hour (cover with plastic to keep a tough film from forming on the top of dough).
3. Preheat oven to 350 degrees. Line a cookie sheet with parchment paper.
4. Remove dough from fridge in batches, rolling into walnut sized balls (or mold into small fingers). Place balls on the parchment paper about an inch or two apart. Bake in preheated oven for about 15 minutes.
5. Remove from oven and allow to cool slightly. When cookies are still a little warm, roll in the remaining 1/2 Cup powdered sugar. Serve warm or cool. Enjoy!