Thursday, November 10, 2011

Mexican Wedding Cookies

Every time I make these cookies I think of Michelle - I know these are one of her favorites.

1 c. butter

½ c. sugar

2 t. vanilla

2 t. water

2 c. flour

1 c. chopped pecans or almonds

½ c. powdered sugar

Cream butter and sugar. Stir in vanilla and water. Add sifted flour and nuts, mix until well blended. Cover and chill for 3 hours.

Preheat oven to 325 degrees. Shape dough into balls or crescents. Bake on ungreased cookie sheet for 15-20 minutes. Cool on wire racks. Roll in powdered sugar.

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