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Chef Keegan's Mexican Wedding Cookies
3/4 cup unsalted butter, softened
2/3 cup sifted confectioner's sugar
plus extra for dusting cookies
1 teaspoon vanilla extract
1 1/3 cups sifted all-purpose flour
1/4 teaspoon salt
1 teaspoon ground cinnamon
3/4 cup quick oats
3/4 cup finely chopped pecans
Cream butter; gradually beat in 2/3 cup confectioner's sugar. Blend
in
the vanilla.
Sift together flour, salt and cinnamon. Add to the creamed mixture and
blend
thoroughly. Stir in oats and pecans. Form 1-inch balls and bake
on ungreased cookie sheet
25 minutes at 325 degrees F. Cool cookies
on wire rack and roll in confectioner's sugar.
Featured
Archive Recipes:
Chef Keegan's Sugar Cookies
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Lemon Cooler Cookies
Mexican Wedding Cookies
(Gabrielle)
Index - Cookie Recipe Archives
Recipe Archives Index
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