Sunday, November 30, 2008

These are always great for cookie exchange parties.

MMMMM----- Now You're Cooking! v5.84 [Meal-Master Export Format]

Title: Mexican Wedding Cookies
Categories: cookies, desserts
Yield: 50 servings

1 lb Unsalted butter; softened
1 c Powdered sugar
2 tb Vanilla
1 ts Salt
2 c Finely-chopped pecans
5 c Sifted pastry flour
Powdered sugar; for dusting

Preheat oven to 350 degrees.
Beat butter and powdered sugar in mixer until light and fluffy, about 1015
minutes. Add vanilla, salt and pecans. Remove from mixer and stir in
pastry flour by hand being careful not to overmix. Form into football
shapes about the size of small walnuts and place on a buttered cookie
sheet. Bake 10 to 12 minutes or until just beginning to get the slightest
bit colored on the bottom. Remove upon the first sign of color and set on
a rack to cool. When cool enough to touch place in a bowl with powdered
sugar on top and bottom and toss gently. Occasionally toss with sugar
while cooling, trying to get as much sugar as possible to stick. When
cold, place cookies in airtight container and cover until ready to serve.
This recipe yields about 50 cookies.

Recipe Source:
TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken
From the TV FOOD NETWORK - (Show # TH-1E23 broadcast 12-17 1996)
Downloaded from their Web-Site -

Formatted for MasterCook by MR MAD, aka Joe Comiskey -


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Per Serving (excluding unknown items): 76 Calories; 7g Fat (86.4% calories
from fat); trace Protein; 3g Carbohydrate; 0g Dietary Fiber; 20mg
Cholesterol; 44mg Sodium. Exchanges: 1 1/2 Fat; 0 Other Carbohydrates.

Nutr. Assoc. : 0 0 0 0 0 0 0

Contributor: Susan Feniger and Mary Sue Milliken

Preparation Time: 0:00

NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
NYC Nutrilink: N0^00000,N0^00000,N0^00000

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