Mexical Wedding cookies are really good for parties or just snacking! Be warned: these do contain nuts. You can get all the suppplies from am any typical supermarket.
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Step 1: Ingredents
3 tablespoons of sugar
1/2 cup of soft butter unsalted
1 cup of all purpose flour
1 teaspoon of vanilla
1 cup of finely chopped pecans
1 cup of sifted powdered sugar (for rolling cookies)
You can get all of these ingredents from you local super market or grocer.
Begin by mixing togather butter, sugar and vanilla in a large mixing bowl; slowly add flour while continuing to beat and then add peacons. Mix until the dough had a nice consistancy. For better mixing results I would recomend thawing the butter in your mixing bowl before you start baking.
Take a typical cookie dough scooper or an ice recam scooper and scoop a ball of dough into your hand. Compact the dought into a ball and squish it flat. Rouund the edges so that all the cookies are even. This allows for eveness when baking.
Put your cookies on a non-stick cook pan. Bake your cookies at 325 degrees for about 15 minuets or until slightly brown on the underside. Dont over bake!!!!!
Take your cookies out of the oven and place them on cooling racks. Pour about 1 cup of powered sugar onto a plate for rollong your cookies. Wait untill your cookies are compleatly cool before your roll them in the powered sugar. Once you have rolled your cookies in the powered sugar place them on a decorative plate or just eat them straight off!!