Names have been changed to protect the innocent...and my husband...and me...but not the dog. His name is Dexter.

Wednesday, May 6, 2009

Recipe Swap Wednesday-Mexican Wedding Cookies

I haven't done one of these in a long time. So, here goes!

Mexican Wedding Cookies
2 cups all purpose flour
1 cup pecans, finely chopped (I used cashews yesterday because it was what I had)
1/4 tsp. ground cinnamon
1/4 tsp. salt (I didn't add this)
1 cups butter or margarine, softened
1/4 cup granulated sugar
1/4 cup powdered sugar
2 tsp. vanilla
3/4 cup powdered sugar for rolling

Preheat oven to 350 degrees
In a small bowl combine flour, pecans (or whatever nut you choose), cinnamon and salt; mix well and set aside.
In another bowl cream together butter and sugars. Add vanilla.
Gradually add dry ingredients until well mixed.
Roll dough into small tablespoon size balls and place in cookie sheet.
Bake for 12-14 minutes until cookies are set, but not brown.
After cooling for approximately 5 minutes, roll each cookie in powdered sugar to coat.
Cool completely if possible. ;o)

And Rychelle, I'll make sure we have these at our book club meetings. As long as peewee approves, being the menu coordinator and all.


**Edited To Add**
For another super yummy dessert recipe (Eclair Cake) head on over here.
There's also a fruit dip recipe in the comments that looks fabulous! Thanks Becky!

8 comments:

Kristina P. said...

These are delicious! You can definitely have them at the meetings. I'm bringing some near beer. It's totally OK because it's not real beer. Maybe some electronic cigarettes too.

Mayhem said...

Here's a recipe I'll swap with you...

LIME FRUIT DIP(serve with fresh fruits of your choice)
2 eggs, beaten
1/3 cup sugar
2 Tbs cornstarch
1 can (6oz) frozen limeade (or lemonade) concentrate
1 cup whipping cream (whipped) or substitute 1 cup cool whip
2 to 3 drops green food coloring

In top of double boiler, combine beaten eggs, add sugar, cornstarch and limeade concentrate. Cook about 15 minutes until thickened, stirring. Remove from heat and stir in food coloring. Cool the mixture.

Add whipped cream (or cool whip) and fold into cooled limeade mixture. Serve with fresh fruit.

Note: this dip may be frozen. It will keep well in the refrigerator for up to two weeks.

Missy said...

I feel so inadequate! I do not have recipes! I always supply the drinks! I think I will try both of these recipes though! Actually, I will get my mother to try these recipes! LOL

Scattered Mom said...

I have never heard of these, but I just might have to try them! Are they crispy? Chewy?

Ah and I'm visiting your state in a few months-we are SO stoked!

Jo said...

Yum, I love these cookies!

rychelle said...

this post made me all kinds of hungry.

peewee said...

yah. I concur with Rychelle. I am wanting anything lime now. And I totally approve the mex wedding cookies! yum!! and you know what else is SO GOOD...Instead of nuts, using lemon zest.
I want cookies now.

Michelle said...

Sounds yummy. I wish I could eat at your house! You are always cooking something delicious. We just had papa murphy's taco pizza for Cinco de Mayo. It was pretty good though.

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