Mexican Wedding Cookies
1 C Whole Wheat Flour
1 1/2 C White Flour
2 tsp Baking Powder
1/2 tsp Salt
Mix together the above dry ingredients in a bowl and set aside.
5 T. HOT Water (if you’re using a liquid measuring cup it would be 2.5 oz. of water)
1/2 C. + 1 1/2 tsp Melted Butter
1/2 C. + 2 T. Powdered Milk
1/2 C. + 2 T. Sugar
1/2 C. Dark Brown Sugar
1 Egg (1 T. Egg Powder + 2 T. Water)
1 tsp Vanilla
Add to Blender in above order while blending and blend until smooth.
Pour into Dry Ingredients and mix well.
Add 1 C Finely Chopped Pecans
Stir into the above mixture.
Shape one teaspoon dough into logs, crescents, or balls.
Place on well greased baking sheet.
Bake at 375 for 10 minutes or until brown.Remove HOT from the oven and immediately roll in bowl of powdered sugar to coat.
1 C Whole Wheat Flour
1 1/2 C White Flour
2 tsp Baking Powder
1/2 tsp Salt
Mix together the above dry ingredients in a bowl and set aside.
5 T. HOT Water (if you’re using a liquid measuring cup it would be 2.5 oz. of water)
1/2 C. + 1 1/2 tsp Melted Butter
1/2 C. + 2 T. Powdered Milk
1/2 C. + 2 T. Sugar
1/2 C. Dark Brown Sugar
1 Egg (1 T. Egg Powder + 2 T. Water)
1 tsp Vanilla
Add to Blender in above order while blending and blend until smooth.
Pour into Dry Ingredients and mix well.
Add 1 C Finely Chopped Pecans
Stir into the above mixture.
Shape one teaspoon dough into logs, crescents, or balls.
Place on well greased baking sheet.
Bake at 375 for 10 minutes or until brown.Remove HOT from the oven and immediately roll in bowl of powdered sugar to coat.
