When I was growing up my mother would by wedding cookies every now and then, it was a true treat in our household. Partly because we were on the poorer end of the social spectrum and each cookie is like 1,000 calories, so when we got them we gobbled them up and went our separate ways to revel in our blissful gluttony. There is nothing wrong with a bit of gluttony, but wouldn't it make us all feel better if we knew that we made the cookies ourselves? Perhaps that is a sordid justification, but who cares. I am now sharing the recipe with all of you so you can share in my guilty pleasures... every now and then that is.
These amazing little cookies are sure to blow your mind! They taste better than the store bought kind (doesn't everything?) and in my mind they are better for you!
Wedding Cookies (AKA Pecan Shortbread)
Prep 20 minutes Total 38 minutes Makes 5 dozen or 30 servings, 2 cookies each (pace yourself guys)
What you need...
- 2 Cups of butter (2 sticks), softened
- 1 3/4 cups powdered sugar, divided
- 3 1/2 cups flour
- 1/2 cup corn starch
- 1 1/2 cups chopped pecans toasted
Heat oven to 350 degrees Fahrenheit. Beat butter and 1 cup of sugar with the mixer until light and fluffy. Add flour and cornstarch, mix well. Stir in nuts.
Roll dough into 1-inch balls; place 2 inches apart on baking sheet. Flatten slightly with bottom of glass.
Bake 13 minutes or until centers are set; cool on baking sheets 5 minutes. Add warm cookies, 1 at a time, to remaining sugar; turn to even coat. Cool on wire racks.
Note: adding the warm cookies to the powdered sugar will make a sort of frosting, be sure to lightly coat.
