Low Sodium Classic Mexican Wedding Cookies

Total time1 hr

Prep time20 min

Cook time25 min

Low Sodium Classic Mexican Wedding Cookies

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Ingredients

24 servings

1 cup (2 sticks) unsalted butter, softened
Kerrygold Butter Pure Irish Unsalted - 8 Oz Kerrygold Pure Irish Unsalted Butter Pasture Verde Butter Unsltd Alfresco - 8 Oz Challenge Butter Unsalted - 16 Oz Tillamook Extra Creamy Unsalted Butter Sticks Multipack - 4-16 Oz
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½ cup powdered sugar, sifted
1 tsp vanilla extract
2 cups all-purpose flour
¼ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
1 cup pecans, finely chopped

For rolling

1 ½ cups powdered sugar, sifted, for rolling

Instructions

1
Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
2
Beat the softened butter and 1/2 cup powdered sugar together in a stand mixer fitted with the paddle attachment (or with a hand mixer) on medium speed until pale and fluffy, about 3 minutes. Add the vanilla extract and beat for 30 seconds more.

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