| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Mexican |
Cookies |
40 |
Servings |
INGREDIENTS
| 1 1/2 |
c |
Confectioner's sugar, divide |
| 1 |
c |
Butter, softened |
| 3/4 |
c |
Finely chopped pecans |
| 1/2 |
ts |
Vanilla extract |
| 2 |
c |
All-purpose flour |
| 1/4 |
ts |
Ground cinnamon |
INSTRUCTIONS
Preheat oven to 350 degrees F. Grease cookie sheets. In large bowl with
mixer at medium speed, beat together 1 cup of the sugar, butter, pecans and
vanilla. With spoon stir in flour. Shape dough into 1-inch balls, flatten
slightly. Place on cookie sheets about 1 inch apart. Bake 12 to 15 minutes
or until done but not browned. Cool 5 minutes on cookie sheets. In small
bowl, mix remaining 1/2 cup sugar and cinnamon. Gently toss each cookie in
cinnamon mixture; cool on wire rack.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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