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Pecan Cookie Balls Recipe
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These buttery melt-in-your mouth cookies are also known as Mexican Wedding Cakes. They make a great holiday gift or cookie exchange addition.
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SERVINGS
4
Ingredients
1 cup (2 sticks) butter, softened
2 1/2 cups confectioners' sugar, divided
2 teaspoons McCormick® Pure Vanilla Extract
1/2 teaspoon McCormick® Nutmeg, Ground
1/8 teaspoon salt
2 cups flour
2 cups finely chopped pecans
Directions
PREP
20
mins
COOK
15
mins
1. Preheat oven to 350°F. Beat butter in large bowl with electric mixer on medium speed until light and fluffy. Add 1/2 cup of the sugar, vanilla, nutmeg and salt; beat until well blended. Stir in flour and pecans.
2. Shape into 1-inch balls. Place 1 inch apart on ungreased baking sheets.
3. Bake 15 minutes. Remove from baking sheets. Immediately roll hot cookies in remaining 2 cups sugar. Place sugared cookies on wire racks to cool. When cool, roll again in sugar.
Similar Recipes
Mexican Wedding Cakes
flour
salt
butter
finely chopped pecans
Additional powdered sugar
Lemon Coconut Snowballs
flour
salt
lemon zest
sweetened coconut
COATING
Chocolate Ornaments
package
cookies
Decorative Toppings
chopped pecans
toffee pieces
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Nutrition
(per serving)
Calories: 214 Calories
Fat: 15 Grams
Protein: 2 Grams
Cholesterol: 22 Milligrams
Carbohydrates: 20 Grams
Sodium: 95 Milligrams
Fiber: 1 Grams
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