Paula Deen Mexican Wedding Cookies Recipe
Are you craving a sweet, buttery treat? The Paula Deen Mexican Wedding Cookies Recipe is perfect.
Equipment
- Electric mixer
- Large bowl
- Measuring cups
- Baking sheet
- Parchment paper
- Wire rack
- Small bowl
Ingredients
- 1 cup Unsalted Butter
- 1/2 cup Powdered Sugar
- 1 tsp Vanilla Extract
- 2 cups All-Purpose Flour
- 1 cup Finely Chopped Pecans
- 1/4 tsp Salt
- 1 cup Extra Powdered Sugar
Instructions
1. Prep the Oven
- Heat your oven to 350 degrees. Line your pans with paper.
2. Cream the Butter
- Mix the butter and sugar until very smooth.
3. Add the Flavors
- Stir in the vanilla extract very slowly.
4. Mix in Dry Ingredients
- Add the flour and salt to the bowl. Mix it on a low speed.
5. Fold in the Pecans
- Toss in the nuts. Stir them in by hand.
6. Shape the Dough
- Roll the dough into small one-inch balls.
7. Bake the Cookies
- Place them on the tray. Bake for fifteen minutes.
8. First Sugar Coat
- Roll warm cookies in powdered sugar.
9. Second Sugar Coat
- Let them cool. Roll them in sugar again.
Notes
➔ Use room temperature butter for a smoother dough.
➔ Do not over-bake the cookies or they get dry.
➔ Chop the pecans very small for the best texture.
➔ Roll them in sugar while they are still warm.
➔ Sift your flour to keep the cookies very light.
➔ Use a small scoop for even cookie sizes.
➔ Let the cookies cool before the second sugar roll.