Pecan Mexican Wedding Cookies

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I've been making these cookies forever. Somewhere along the way I've discovered toasting the pecans brings out their flavor. Great Holiday cookie!

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Ingredients [?]

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  • add   1 cup butter
  • add   1/4 teaspoon ground cinnamon
  • add   1/2 cup toasted then finely chopped pecans
  • add   1 cup sifted powdered sugar
  • add   1/2 cup sifted confectioners' sugar
  • add   1 teaspoon vanilla
  • add   2 cups flour


  1. In a large bowl beat butter 30 seconds.
  2. Add 1/2 cup powdered sugar and cinnamon; beat until combined.
  3. Beat in 2 teaspoons water and vanilla.
  4. Stir in flour and pecans with a wooden spoon.
  5. Shape into 1-inch balls.
  6. Place on ungreased cookie sheet 1 inch apart.
  7. Bake in 325 degree oven 20 minutes or until lightly browned on bottoms.
  8. Transfer to wire rack.
  9. Cool.
  10. Place 1 cup of powdered sugar in plastic bag.
  11. Add cookies few at a time; shake gently to coat.
  12. I make these 1 month ahead of time and freeze them before their final coat of powdered sugar.
  13. I thaw them out before sugaring.