Title: Mexican Wedding Cookies/emeril
Categories: Cookies
Yield: 24 servings
4 oz Unsalted butter; room temp
1 pn Salt
1/2 c Powdered sugar
1 ts Vanilla
1 c Flour
1 c Finely-chopped pecans
Recipe by: ESSENCE OF EMERIL with Emeril Lagasse
Preheat the oven to 375 degrees. In your mixer cream together the
butter salt, vanilla, and 3 tablespoons of the powdered sugar until smooth
and fluffy. Add the flour and pecans, and mix for 1 minute. Form small
3/4- to 1-inch balls of dough. Place them 1-inch apart on a baking sheet.
Bake for 15 minutes, until they are lightly browned. While the cookies
are still a bit warm roll them in the remaining powdered sugar. Cool
completely, and store in an air tight container. It is tradition to wrap
these rich cookies in colored tissue paper with fringed edges. This recipe
yields 2 dozen cookies.
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