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Mexican wedding cookies

a recipe from Jesse

DENVER — Claudia is baking in the kitchen with Jesse Ogas, 9NEWS Director of Social Responsibility and Community Affairs.  

Mexican Wedding Cookies

1 1/2 sticks butter (3/4 cup), softened

5 tablespoons powdered sugar 

2 cups flour

1 cup pecans, chopped 

1 tablespoon vanilla extract

2 tablespoons cold water

3 cups powdered sugar, reserved

Put 3 cups powdered sugar in a separate bowl, set aside.   In a large mixing bowl cream butter, 5 tablespoons powdered sugar and vanilla.  Add flour, water and pecans.  Mix until blended.  

Spoon dough by rounded teaspoons onto a lightly greased cookie sheet about 2 inches apart (you can also form the dough into balls).  Bake at 350 degrees until cookies turn golden brown.  Let cool then roll in the reserved powdered sugar to coat.  Enjoy!  

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