{"id":4113,"date":"2010-06-16T09:00:59","date_gmt":"2010-06-16T15:00:59","guid":{"rendered":"http:\/\/www.hottie-biscotti.com\/blog\/?p=4113"},"modified":"2010-06-16T09:00:59","modified_gmt":"2010-06-16T15:00:59","slug":"mexican-wedding-cookies","status":"publish","type":"post","link":"https:\/\/www.hottie-biscotti.com\/blog\/2010\/06\/16\/mexican-wedding-cookies\/","title":{"rendered":"Mexican Wedding Cookies"},"content":{"rendered":"

\"\"<\/a>Aren’t these yummy looking? \u00a0It doesn’t hurt that I put them on my cute new summery tray!<\/p>\n

These shortbread-like cookies are rich, buttery, full of pecans and covered in a lovely layer of sweet powdered sugar. \u00a0They are a bit crumbly and I found them to be a bit dry as well. \u00a0But the flavor of these cookies is great and they are a fun little treat.<\/p>\n

A few things I would do differently next time.<\/p>\n

1) Make them smaller. \u00a0I used a large cookie scoop and rolled them into large balls…a bit bigger than the size of a golf ball. \u00a0I would go smaller and reduce the baking time.<\/p>\n

2) Toss them in sugar twice. \u00a0I only tossed them once and only after a very slight cool from the oven. \u00a0I would toss them once warm, and then again after they had cooled completely. \u00a0The sugar got kinda sticky because of the heat from the warm cookie.<\/p>\n

3) Add more cinnamon. \u00a0The recipe didn’t call for any, but I added 1\/2 teaspoon. \u00a0I would double…or maybe even triple…that amount.<\/p>\n

One good trick is tossing the cookies in a ziploc bag filled half way full with powdered sugar. \u00a0This keeps things from getting too messy in your kitchen.<\/p>\n

This recipe came from a good friend, and it was given to her by a great aunt.<\/p>\n

\"\"<\/a>\"\"<\/a>\"\"<\/a><\/p>\n

Mexican Wedding Cookies<\/h6>\n

Ingredients<\/p>\n