Wedding Cookies


2 cups Peacans, chopped fine

2 cups flour

1/2 teaspoon table salt

1 cup unsalted butter, at room temperature

1/3 cup 2 1/2 ounces superfine sugar *

1 1/2 teaspoons vanilla extract

1 1/2 cups 6 ounces confectioners’ sugar

Pre heat your oven to 325.

Put 1 cup Pecans, flour and salt into a bowl.

Put the other 1 cup of the Pecans in a food processor.

Process them until their texture is like a coarse meal.

Stir into the flour mixture.

Put butter and sugar into a bowl of a standing mixer with a paddle attachment.

Beat them on medium high speed for 2 minutes, scraping the bowl halfway through.

Stir in vanilla and beat 30 seconds.

Turn it down to slow speed and add the flour mixture.

Mix until the dough comes together, for 15 to 20 seconds.
(Do not overbeat; or you will end up with tough cookies.)

Line two baking sheets with parchment paper.

Using a tablespoon measure, divide the dough into 48 pieces.

Roll each piece into a ball in the palm of your hands.

Divide them in between the baking sheets.

It should be 24 balls per sheet.

Bake one sheet at a time for 18 to 20 minutes until they are golden brown on the bottom and pale on the top.

Rotate the baking sheet halfway through to ensure even cooking.

Cool on the baking sheet for 2 minutes, then put them on a wire rack to cool completely.

Put confectioners’ sugar in a dish and roll the cookies in them. Enjoy!
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