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Mexican wedding cookies

Brunch, Vegetarian, Sweet, Ice cream, Biscuit Dough, Fruits

Note

** One alternative is to roll your cookies in powdered sugar while still warm. The powdered sugar will melt slightly and create a different effect on the cookie.

Yields 30 pieces at 2.5 ounce each

Ingredients

Recipe for 30

Cookies

455 Gr
Butter
125 Gr
Sugar
16 Gr
Vanilla extract
16 Ml
Water
480 Gr
Flour
240 Gr
Pecan

Finition

500 Gr
Icing sugar

Preparation time: 15 min

Preheat your Oven at 325 °F

  • Cookies

    In a large mixing bowl, cream together butter and sugar until fluffy. Beat in water and vanilla.

    Stir in flour and pecans until well combined. Shape dough imto 1 inch balls. Place at least 2 inches part onto two lightly greased or paechment-lined baking sheets. Place shaped cookies into the fridge for 30 minutes whilw the oven preheats to 325°F, for 10 minutes and tourn the tray ans add back in oven for 5 more minutes.

    Bake in the preheated oven for 18 to 20 minutes until lightly golden. Remove from cookies in podered sugar**.

    Store in an airtight container.

** One alternative is to roll your cookies in powdered sugar while still warm. The powdered sugar will melt slightly and create a different effect on the cookie.

Yields 30 pieces at 2.5 ounce each

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