Pecan Shortbread
This is a great quickie recipe for Pecan Shortbread. Some people call them Mexican Wedding Cookies. I call them good.
Here are the lucky ingredients:

Pecan Shortbread
1 stick butter
1/4 + 1/2 cup powdered sugar
1 cup all-purpose flour
1/2 cup pecan pieces, finely chopped
1 teaspoon vanilla extract
Preheat oven to 350 degrees. In a small mixing bowl beat together butter and 1/4 cup powdered sugar until light and fluffy. Add flour, pecans and vanilla extract. Mix until thoroughly blended. Roll or scoop the dough into 1-in balls. Place on ungreased cookie sheet and bake for 12-14 minutes. Cool on cookie sheet for 2 minutes and then roll cookies in remaining powdered sugar. Makes about 2 dozen.
I used a melon baller to scoop out the cookie dough instead of rolling it. It looks like some kind of mechanical robot in this close up picture but it really is just an ordinary scooper!

Plunk the dough balls down on the cookie sheet. By the way, this is a good dough to eat if you are wimpy about eating raw eggs in cookie dough. I must admit, I'm one of the wimpy ones.

After they're baked, you can send the little fellows out to play in the snow.

Look, they're making snow angels.

All done and time to enjoy this buttery, delicious taste of the South!
Here are the lucky ingredients:

Pecan Shortbread
1 stick butter
1/4 + 1/2 cup powdered sugar
1 cup all-purpose flour
1/2 cup pecan pieces, finely chopped
1 teaspoon vanilla extract
Preheat oven to 350 degrees. In a small mixing bowl beat together butter and 1/4 cup powdered sugar until light and fluffy. Add flour, pecans and vanilla extract. Mix until thoroughly blended. Roll or scoop the dough into 1-in balls. Place on ungreased cookie sheet and bake for 12-14 minutes. Cool on cookie sheet for 2 minutes and then roll cookies in remaining powdered sugar. Makes about 2 dozen.
I used a melon baller to scoop out the cookie dough instead of rolling it. It looks like some kind of mechanical robot in this close up picture but it really is just an ordinary scooper!

Plunk the dough balls down on the cookie sheet. By the way, this is a good dough to eat if you are wimpy about eating raw eggs in cookie dough. I must admit, I'm one of the wimpy ones.

After they're baked, you can send the little fellows out to play in the snow.

Look, they're making snow angels.

All done and time to enjoy this buttery, delicious taste of the South!





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