| 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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