Mexican Wedding Cookies

About 4 dozen or 24 servings, two cookies each

1 cup (2 sticks) butter, softened
1 cup powdered sugar, divided
1 teaspoon vanilla extract
2 cups flour
1 cup finely chopped PLANTERS Pecans

PREHEAT oven to 350 degrees F. Beat butter, 1/2 cup of the powdered sugar and the vanilla extract in large bowl with electric mixer on medium speed until light and fluffy. Gradually add flour and pecans, beating on low speed after each addition until well blended.

SHAPE dough into 1-inch balls. Place, 1 1/2 inches apart, on ungreased baking sheets.

BAKE 14 to 15 minutes or until bottoms of cookies are lightly browned. Cool 5 minutes on baking sheets. Roll warm cookies in remaining 1/2 cup powdered sugar until evenly coated; place on wire racks. Cool completely. Store in tightly covered container at room temperature.

Make it Easy:
Use a blender or food processor to finely chop the pecans. Just be careful not to over-process them or you'll end up with nut butter!

Nutritional Information: Calories 160 Total fat 11 g Saturated fat 4 g Cholesterol 20 mg Sodium 55 mg Carbohydrate 14 g Dietary fiber 1 g Sugars 5 g Protein
2 g Vitamin A

6 %DV Vitamin C 0 %DV Calcium 0 %DV Iron 4 %DV

Healthy Living Information: Generally Nutritious

Recipe and photograph provided courtesy of Kraft Foods.