Mexican Wedding Cookies


1/4 tspn Kosher salt

3/4 cup sugar

1 cup shortening

5 tbsp butter

1/2 tspn vanilla extract

3 1/4 cups winter flour (or all-purpose flour)

1 1/4 cups finely chopped pecan pieces or ground sunflower seeds



  1. Using a mixer cream together the sugar, salt, shortening, butter, and vanilla.
  2. Add the dry ingredients and mix together.
  3. Form dough into a 1 and 1/2 inch diameter log.  Wrap the log in wax paper and refrigerate for at least an hour.  
  4. Preheat the oven to 350 degrees Fahrenheit.
  5. Cut the log into 1/4 inch disks.
  6. Place the disks on a lightly greased baking sheet and place on the upper rack of the oven.  Bake for 7 to 8 minutes until the just start to brown on the edges.
  7. Let the cookies cool completely and then roll the cookies in a small bowl of confectioner's sugar.
  8. Store the Mexican Wedding Cookies in an airtight container.