Saturday, December 8, 2012

Wedding Cookies

These are so Yummy!  I don't know why they are called "Wedding Cookies", but they are light and airy and sweet.  I'm not the best baker, but these are easy to make.  It is a recipe from Trisha Yearwood.
  • 2 ¼ C. all-purpose flour
  • 1/8 t. salt
  • 1 C. (2 sticks) butter, softened
  • 1 C. powdered sugar
  • 2 t. vanilla extract
  • ½ C. pecans, finely chopped 
  1. Preheat oven to 325 degrees.
  2. In a small bowl, combine the sifted flour, and salt.
  3. In a large bowl, beat the butter, ¼ C. of the powdered sugar, and vanilla with a mixer.
  4. Add the flour mixture about ½ C. at a time.
  5. Mix until the flour is incorporated.
  6. Stir in the chopped pecans, by hand.
  7. Roll the cookie dough into 1 inch balls, then roll into a tube and create a crescent.
  8. Place each on a cookie sheet.
  9. Bake for 20 minutes, or until slightly brown on edges but still pale on the top.
  10. Remove the cookies from the oven, and then transfer to a cooling rack.
  11. When cookies are cooled, roll them in the ¾ C. of powdered sugar.
  12. Store in an air-tight container.
Tips and Tricks:
  • This recipe makes about 3 dozen cookies.
  • I use parchment paper on my cookie sheets.

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