Mexican Wedding cookies

A favorite of all and there are so many different versions of this cookie-the Austrian kipfel, Germany has kifle and this Mexican cookie are all very similar. You could vary the nut if you wished. This recipe comes from the California Culinary Academy cookbook that I love.
Mexican wedding cookie
2 1/2 c. flour (2 c. may be enough)
1/4 t. salt
1 c. finely chopped pecans
1 c. softened butter
1/2 c. confectioners’ sugar
2 t. vanilla
1/2 c. confectioners’ sugar to coat cookies
Note-if dough is dry, add 2t. water
Preheat oven to 350 degrees. Mix flour, salt and pecans together-I like to do this in the food processor so the nuts are finely chopped and mixed with the flour and salt. In a mixer cream the butter and 1/2 c. confectioners’ sugar, beat until fluffy. Beat in vanilla. Gradually add the flour mixture, beating just until the dough clings together. Shape into 1 1/2″ balls or the size of your choice. Place on a baking sheet and bake for 20-25 minutes. Let cool 5-10 minutes and roll in confectioners’ sugar. Makes about 32 cookies.


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