Mexican Wedding Cookie

A Mexican Wedding Cookie is a delicate shortbread-style cookie. You don't have to throw a wedding party to enjoy these cookies. They are an elegant melt-in-your-mouth addition to any party.

Made with pecans, almonds and rolled in powdered sugar they are sure to be a hit at your next gathering. The secret to making these cookies taste their best is to use a high quality butter. One way to tell the quality of the butter is by the letter code or numerical number listed on the butter's package. The highest grade is AA You can make these cookies days ahead of time and keep them in a tightly sealed container.

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

Preparation:

Preheat oven to 325 degrees F
Grind almonds and pecans in food processor, then add butter and continue to grind until smooth.
Add 1/4 c powdered sugar and vanilla, then mix again.
Add flour and anise seeds and grind mix until blended.
After flouring hands, roll the dough into small balls.
Place them about an inch apart on an un-greased cookie sheet.
Bake 15-20 minutes, or until brown on the bottom.
Cool for 15 minutes, then roll the still warm cookies in the rest of the powdered sugar.
Let cool again, then add more powdered sugar.