These buttery melt-in-your mouth cookies are also known as Mexican Wedding Cakes. They make a great holiday gift or cookie exchange addition.
20m
PREP TIME
15m
COOK TIME
210
CALORIES
7
INGREDIENTS
These buttery melt-in-your mouth cookies are also known as Mexican Wedding Cakes. They make a great holiday gift or cookie exchange addition.
20m
PREP TIME
15m
COOK TIME
210
CALORIES
7
INGREDIENTS
Ingredients 24 Servings
- 1 cup (2 sticks) butter, softened
- 2 1/2 cups confectioners' sugar, divided
- 2 teaspoons McCormick® All Natural Pure Vanilla Extract
- 1/2 teaspoon McCormick® Ground Nutmeg
- 1/8 teaspoon salt
- 2 cups flour
- 2 cups finely chopped pecans
INSTRUCTIONS
- 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.
NUTRITION INFORMATION
(per Serving)
INSTRUCTIONS
- 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 AND TRICKS
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.
