Thursday, July 3, 2008

Paula Deens Mexican Wedding Cookies

Not everything I post here will be super healthy. I believe in moderation. So I will use the processed sugar, and refined white flour for the rare occasions I do use this recipe. I feel confident enough in my diet to know when to stop stuffing my face with foods that are not healthy.

1 cup (2 sticks) butter, softened
1/2 cup confectioners' sugar, plus more for coating baked cookies
1 t vanilla extract
1&3/4 cups all purpose flour, plus more for dusting hands
1 cup pecans, chopped into small pieces
Preheat the oven to 275 degrees. Line cookie sheet with parchment paper.

Using an electric mixer at low speed, cream the butter and sugar until smooth. Beat in the vanilla. At low speed, gradually add the flour. Mix in pecans with a spatula.

With floured hands, take out about 1 tablespoon of dough and shape it into a crescent. Continue to dust hands with flour as you make your cookies. Place them 1 inch apart from one another. Bake for 45 minutes. Roll in additional confectioners' sugar while still warm. Cool completely on wire racks and store in airtight tins.

1 comment:

Skippy said...

The cookies are so kick-A