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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Mexican Wedding Cookies Recipe

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This recipe for Mexican Wedding Cookies is from Research Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 cup of unsalted butter (2 Sticks)
1/4 cup of sugar
1 cup of chopped pecans or walnuts
1 teaspoon of vanilla
2 cups of sifted flour
Directions:
Directions:
Cream butter, then add sugar, vanilla, and the sifted flour (reserving about ¼ of it to the end). and mix well. Finish mixing the rest of the mixture by hand until it does not stick to your hands any more, adding the reserved flour as needed. Next, stir in the coarsely chopped nuts. Roll dough into small balls. Place them on a cookie sheet and cool in the ice box for about 15 minutes, then bake them at 375 for 30 minutes, until their edges are golden brown. When they are nearly cool, roll the balls in powdered sugar or a combination of sugar and cinnamon.
Personal Notes:
Personal Notes:
This recipe needs to be done when the humidity is low.

 

 

 

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