Mexican Wedding Cookies Paula Deen Recipes

Steps:

• Preheat the oven to 325˚ F. Beat the butter and granulated and confectioners' sugars in a standing mixer until fluffy. Add the egg yolks, almond extract and orange zest and beat to combine. Whisk together the all-purpose and almond flours, the baking powder and salt in a separate bowl; add to the butter mixture and stir to thoroughly combine. Cover and refrigerate for 30 minutes.
• Remove the dough from the refrigerator. Scoop and shape the dough into teaspoon-sized balls and transfer to parchment paper-lined baking sheets, leaving room in between. Bake, rotating halfway through, for 20 to 25 minutes. Transfer to a rack to cool, then toss with confectioners' sugar to coat. Store at room temperature in a covered container.

Steps:

• Preheat oven to 275 degrees.
• Line cookie sheets with parchment paper.
• Using an electric mixer, cream the butter and sugar at low speed until it is smooth.
• Beat in the vanilla.
• At low speed gradually add the flour.
• Mix in the pecans with a spatula.
• With floured hands, take out about 1 tablespoon of dough and shape into crescent, (I rolled into a ball).
• Continue to dust hands with flour as you make more cookies.
• Place onto prepared cookie sheets.
• Bake for 40 minutes.
• When cool enough to handle but still warm, roll in additional confectioners' sugar. Cool on wire racks.