Mexican Wedding Cookie Recipe

Ingredients

 2 cups flour
 2 sticks cold butter, cut into pieces
 1 3/4 cups powdered sugar
 1 tablespoon vanilla extract
 1/2 cup almonds
 1/2 cup pecans
 1 teaspoon anise seeds (optional)

Directions

1

Preheat oven to 325 degrees F.

2

Grind almonds and pecans in food processor or blender.

3

Pour ground nuts into a medium sized bowl, then add butter chop with a pastry blender until well mixed.

4

Add 1/4 c powdered sugar and vanilla, then mix again.

5

Add flour and optional anise seeds continue to mix until incorporated, I just used a fork and/or a wooden spoon.

6

After flouring hands, roll the dough into small balls.

7

Place them about an inch apart on an un-greased cookie sheet.

8

Bake 15-20 minutes, or until brown on the bottom.

9

Cool for 15 minutes, then roll the still warm cookies in the rest of the powdered sugar.

10

Let cool again, then add more powdered sugar.

Ingredients

 2 cups flour
 2 sticks cold butter, cut into pieces
 1 3/4 cups powdered sugar
 1 tablespoon vanilla extract
 1/2 cup almonds
 1/2 cup pecans
 1 teaspoon anise seeds (optional)

Directions

1

Preheat oven to 325 degrees F.

2

Grind almonds and pecans in food processor or blender.

3

Pour ground nuts into a medium sized bowl, then add butter chop with a pastry blender until well mixed.

4

Add 1/4 c powdered sugar and vanilla, then mix again.

5

Add flour and optional anise seeds continue to mix until incorporated, I just used a fork and/or a wooden spoon.

6

After flouring hands, roll the dough into small balls.

7

Place them about an inch apart on an un-greased cookie sheet.

8

Bake 15-20 minutes, or until brown on the bottom.

9

Cool for 15 minutes, then roll the still warm cookies in the rest of the powdered sugar.

10

Let cool again, then add more powdered sugar.

Mexican Wedding Cookie Recipe