Christy's Mexican Wedding Cookies

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I chose these cookies for a cookie exchange I was in this past Christmas. **They were a huge hit** I had a few recipes for them, but I hadn't ever used them & I was afraid that they wouldn't live up to what I remembered as a child. Mostly because most of the Mexican wedding Cookies I have tasted from others were too salty. So I figured out the ingredients / measurements that worked best for me.

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Ingredients [?]

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  • add   2 1/2 cups flour
  • add   1 1/4 cups confectioners' sugar
  • add   1 cup butter
  • add   2 teaspoons vanilla
  • add   1 1/2 cups pecans (Finely chopped)


  1. Preheat oven at 350 degrees.
  2. Cream butter and sugar in a large bowl with a fork.Add 2tsp. Vanilla flavoring and 1 ½ Cup Pecans. Fold in 2 ½ cups flour with fork till evenly mixed. Dough will be crumbly. Mold into small balls no bigger than the size of a walnut. Roll through powdered sugar. Place on ungreased cookie sheet.
  3. Bake in oven for 12 to 15 minutes. Once cookies are cooled, take off cookie sheets and roll in powdered sugar, or shake a few times in a sack of powdered sugar. Store in cool, dry place.
  4. YEILD:Makes approximately 3 dozen (Depending on the size of your balls).