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Pecan Cookie Balls
(3 Reviews) |  Rate this Recipe   |  See Reviews

These buttery melt-in-your mouth cookies are also known as Mexican Wedding Cakes. They make a great holiday gift or cookie exchange addition.

Makes 4 dozen or 24 (2 cookie) servings.

Prep Time: 20 minutes

Cook Time: 15 minutes per batch

INGREDIENTS

1 cup (2 sticks) butter, softened
2 1/2 cups confectioners' sugar, divided
2 teaspoons McCormick® Pure Vanilla Extract Advertisement
1/2 teaspoon McCormick® Nutmeg, Ground Advertisement
1/8 teaspoon salt
2 cups flour
2 cups finely chopped pecans

DIRECTIONS

1. Preheat oven to 350°F. Beat butter in large bowl with electric mixer on medium speed until light and fluffy. Add 1/2 cup of the sugar, vanilla, nutmeg and salt; beat until well blended. Stir in flour and pecans.

2. Shape into 1-inch balls. Place 1 inch apart on ungreased baking sheets.

3. Bake 15 minutes. Remove from baking sheets. Immediately roll hot cookies in remaining 2 cups sugar. Place sugared cookies on wire racks to cool. When cool, roll again in sugar.

Tips

Cinnamon Pecan Cookie Balls: Add 1/2 teaspoon McCormick® Ground Cinnamon to the cookie dough, adding with the nutmeg. Add 1/2 teaspoon cinnamon to the 2 cups confectioners' sugar for rolling.

NUTRITION INFORMATION

per serving

Calories: 210

Fat: 14 g

Carbohydrates: 19 g

Cholesterol: 20 mg

Sodium: 69 mg

Fiber: 1 g

Protein: 2 g

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