Mexican Wedding Cookies – Jessica Dee
Galletas de Nuez. Buttery pecan shortbread cookies with sprinkles.
- 1 small cookie scooper about 1 TBS
- 1 cup unsalted butter
- 80 g powdered sugar
- 1 tsp vanilla extract
- 1/2 tsp almond extract
- 320 g all purpose flour
- 1/2 tsp salt
- 1/2 cup pecans
- 1/2 cup sprinkles
- Mix butter, powdered sugar, vanilla and almond extract. Once incorporated, add flour and salt. Mix for 2 minutes. At low speed, add pecan and sprinkes. Preheat oven to 350 degrees FScoop out cookie dough, roll and place on parchment lined cookie sheet. Bake 10-12 minutes Let cookies cool for a few minutes. Roll cookies in powdered sugar.
You don’t have to add sprinkles, you can just add extra nuts. Don’t roll hot cookies in powdered sugar, it will melt. 
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