Today is all about one of the best, most delectable thing in the known world- The Cookie-
How does one pick just a single favorite, when there are so many wonderful varieties out there? Hmmmm, decisions decisions.
Thinking about this has taken me back in time to when I was a little girl- my Great Aunt used to make Italian Wedding Cake Cookies every year for Christmas and they were my ABSOLUTE FAVE! So much so, she made me a special tin of them to have ALL TO MYSELF!!!!! Now mind you, this was a tin for me as well as however many I could swipe from the various tabletops and buffet platters-
We have a lot of family, so this would make for a lot of these wonderful cookies! I don't have my Great Aunt's recipe handy, but I searched and found one that is very similar- these are also known as Mexican Wedding Cakes.
Ingredients
- 1-1/3 C. Butter Flavor Shortening
- 2/3 C. confectioners' sugar
- 1/2 tsp. Vanilla extract
- 1/2 tsp. almond extract
- 2-1/4 C. All-Purpose Flour
- 1/8 tsp.salt
- 1 C. finely chopped pecans
- Additional confectioners' sugar
Directions
- In a bowl combine shortening, confectioners’ sugar, vanilla and almond extracts; beat until light and fluffy.
- Add flour, salt and pecans; mix well.
- Cover and refrigerate at least 2 hours.
- Preheat oven to 325°F.
- Shape dough into 1- to 11⁄2-inch balls.
- Place 2 inches apart on ungreased baking sheets.
- Bake 25 minutes or until edges of cookies are light brown.
- Roll warm cookies in confectioners’ sugar.
- Remove to cooling rack.
