Mexican Wedding Cookies

• 1/2 cup butter, at room temperature (1 stick)
• 1/2 cup shortening
• 2 cups confectioners' sugar, divided
• 1-1/4 teaspoon vanilla extract
• 1/4 teaspoon almond extract
• 2 cups sifted all-purpose flour
• 1/4 teaspoon salt
• 1 cup finely chopped pecans

Using an electric mixer, cream together the butter, shortening and 1 cup of the confectioners' sugar in a large bowl. Stir in the vanilla and almond extracts.

Gradually add the flour and salt. Use the mixer for the first cup of flour, and then work in the remaining cup of flour and the finely chopped pecans by hand with a wooden spoon. Dough will be stiff.

Form dough into balls (1 level tablespoon each). Place on an ungreased baking sheet, 1 inch apart. Bake at 325°F on middle oven rack until light golden brown, 15 to 20 minutes.

While cookies are still warm, place the remaining cup of confectioner's sugar in a shallow dish. Roll the cookies in sugar to coat completely. Makes about 3 dozen cookies.

Cookie Cookbook:

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Original Review