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Ann Mann's Mexican Christmas Cookies
My copy of Cookies for Christmas is falling apart, this is our favorite recipe for these cookies and I don't want to lose it.
1 cup sweet butter (2 sticks, room temp)
1 cup margarine (2 sticks, room temp)
1/2 cup sugar
1 T vanilla
4 cups AP flour
2 cups finely chopped pecans (8 oz or 240g)
Powdered sugar
Preheat oven to 350. Cream butter, margarine, sugar, and vanilla
Add about 3/4 of the flour and blend. Add nuts, blend. Add rest of flour, blend.
Form into 1-1 1/2 inch balls. Go ahead and pack them on the sheet...these do not spread.
Bake 15-20 minutes
Roll in powdered sugar immediately and place on cooling rack.
Notes:
To make these gluten free, add another 4 T of butter. Change AP flour to a GF AP Flour (Better Batter, Tom Sawyer, and Gluten Free Mama blends all work well)
If you use a #70 scoop you should get 100-110 cookies
1 cup sweet butter (2 sticks, room temp)
1 cup margarine (2 sticks, room temp)
1/2 cup sugar
1 T vanilla
4 cups AP flour
2 cups finely chopped pecans (8 oz or 240g)
Powdered sugar
Preheat oven to 350. Cream butter, margarine, sugar, and vanilla
Add about 3/4 of the flour and blend. Add nuts, blend. Add rest of flour, blend.
Form into 1-1 1/2 inch balls. Go ahead and pack them on the sheet...these do not spread.
Bake 15-20 minutes
Roll in powdered sugar immediately and place on cooling rack.
Notes:
To make these gluten free, add another 4 T of butter. Change AP flour to a GF AP Flour (Better Batter, Tom Sawyer, and Gluten Free Mama blends all work well)
If you use a #70 scoop you should get 100-110 cookies