Pecan Cookie Balls Recipe

These buttery melt-in-your mouth cookies are also known as Mexican Wedding Cakes. They make a great holiday gift or cookie exchange addition.
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Servings:
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Ingredients
  • 1 cup (2 sticks) butter, softened
  • 2 1/2 cups confectioners' sugar, divided
  • 2 teaspoons McCormick® Pure Vanilla Extract
  • 1/2 teaspoon McCormick® Nutmeg, Ground
  • 1/8 teaspoon salt
  • 2 cups flour
  • 2 cups finely chopped pecans
Directions
PREP
20 mins
COOK
15 mins
1. Preheat oven to 350°F. Beat butter in large bowl with electric mixer on medium speed until light and fluffy. Add 1/2 cup of the sugar, vanilla, nutmeg and salt; beat until well blended. Stir in flour and pecans.

2. Shape into 1-inch balls. Place 1 inch apart on ungreased baking sheets.

3. Bake 15 minutes. Remove from baking sheets. Immediately roll hot cookies in remaining 2 cups sugar. Place sugared cookies on wire racks to cool. When cool, roll again in sugar.
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COATING
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Nutrition (per serving)
Calories: 214 Calories
Fat: 15 Grams
Protein: 2 Grams
Cholesterol: 22 Milligrams
Carbohydrates: 20 Grams
Sodium: 95 Milligrams
Fiber: 1 Grams

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