Breastfeeding Friendly Mexican Wedding Cookies
Total time50 min
Prep time20 min
Cook time15 min
4.8(21)
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Learn more →Ingredients
24 servings
- 1 cup (2 sticks) unsalted butter, softened
- ½ cup powdered sugar, sifted
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- ¼ tsp salt
- 1 cup pecans, toasted and finely chopped
For rolling
- 1 ½ cups powdered sugar, sifted, for rolling
Instructions
- 1
Toast the pecans in a dry skillet over medium heat, stirring frequently, until fragrant and lightly golden, about 4–5 minutes. Transfer to a cutting board, let cool for 5 minutes, then finely chop.
- 2
Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
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