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Christina Tosi
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Mexican Wedding Cookies Recipe

Name: Mexican Wedding Cookies Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 40 cookies
Ingredients: 2 C. Crisco® Butter Flavor All-Vegetable Shortening; 1 C. powdered sugar; 4 tsp. water; 2 tsp. Spice Islands® Pure Almond Extract; 2 tsp. Spice Islands® Pure Vanilla Extract; 4 ½ C. all-purpose flour; 2 C. finely chopped pecans; Powdered sugar for rolling

Prep Time: 10 Minutes

Cook Time: 20 minutes

Total Time: 30 Minutes

Yield: 40 cookies

Rating:

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[Total: 6 Average: 3.7]

2 C. Crisco® Butter Flavor All-Vegetable Shortening
1 C. powdered sugar
4 tsp. water
2 tsp. Spice Islands® Pure Almond Extract
2 tsp. Spice Islands® Pure Vanilla Extract
4 ½ C. all-purpose flour
2 C. finely chopped pecans
Powdered sugar for rolling

Directions

Preheat oven to 350°F
In a stand mixer, or in a bowl with a handheld mixer, cream together the shortening and powdered sugar until blended.
Add the water and extracts; scraping the bowl as needed, and mix on med-high speed until very creamy.
On low speed, stir in the flour and pecans and mix until well blended.
Scoop out using a 1 oz. portion scoop (2 Tbsp.) and place on an ungreased or parchment lined baking sheet.
Bake for 18-20 minutes or until the edges begin to brown.
Roll cookies in powdered sugar while they are warm then cool on a wire rack.

Tips

Go heavy on the powdered sugar when rolling the cookies. They will absorb a lot of the sugar!