These cookies are just delicious. We found this recipe years ago at a Texas cooking site and have been making them ever since. They are easy to make, and since there’s no egg in the dough, it’s a great recipe for kids to help make. Both of our kiddos like to taste as they cook, so this recipe is great for that, and they are a real crowd pleaser.
- 1/2 c. butter, room temperature
- 1/2 c. shortening
- 2 c. powdered sugar, divided
- 1 1/4 tsp vanilla extract
- 1/4 tsp almond extract
- 2 c. sifted flour
- 1/4 tsp salt
- 1 c. finely chopped pecans
- Preheat oven to 325F.
- Using an electric mixer, cream together the butter, shortening, and 1 c. sugar in a large bow. Stir in the vanilla and almond extracts.
- Gradually add the flour and salt. Use your mixer for the first cup of flour, and work in the remaining cup of flour and the finely chopped pecans with a wooden spoon. Dough will be stiff.
- Form dough into balls (1 level tablespoon each). Place on an ungreased baking sheet, 1 inch apart. Bake on middle oven rack until light golden brown, 15 to 20 minutes.
- Let cookies cool a bit then while they are still warm, place the remaining powdered sugar in a shallow dish. Roll the cookies in the sugar to coat completely. Makes about 3 dozen cookies.
Mexican Wedding Cookies: