These buttery melt-in-your mouth shortbread cookies are also known as Mexican Wedding Cakes. They make a great holiday gift or cookie exchange addition.
20m
PREP TIME
15m
COOK TIME
210
CALORIES
7
INGREDIENTS
Servings: 24
Ingredients
- 1 cup (2 sticks) butter, softened
- 2 1/2 cups confectioners' sugar, divided
- 2 teaspoons McCormick® All Natural Pure Vanilla Extract
-
1
teaspoon
El Guapo® Ground Cinnamon (Canela Molida), divided
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Substitutions available
- cinnamon ground
- 1/4 teaspoon McCormick® Ground Nutmeg
- 2 cups flour
- 2 cups finely chopped Pecan Halves
INSTRUCTIONS
- 1 Preheat oven to 350ºF. Beat butter in large bowl with electric mixer on medium speed until light and fluffy. Add 1/2 cup of the confectioners’ sugar, vanilla, 1/2 teaspoon of the cinnamon and nutmeg; beat until well blended. Stir in flour and pecans.
- 2 Shape dough into 1-inch balls. Place 1 inch apart on ungreased cookie sheet.
- 3 Mix remaining 2 cups confectioners’ sugar and 1/2 teaspoon cinnamon in a medium bowl; set aside.
- 4 Bake cookies 15 minutes. Remove from baking sheets. Immediately roll hot cookies in sugar mixture. Place cookies on wire racks to cool. When cool, roll again in sugar mixture.
