Mexican Wedding Cookies: White Little Balls Of Sugary Sweetness!


1 cup Land O’ Lakes butter, softened
1 cup Domino powdered sugar, divided
1 tsp. McCormick vanilla
2 cups Gold Medal flour
1 cup finely chopped PLANTERS Pecans

Heat oven to 350°F.

Beat Land O’ Lakes butter, 1/2 cup Domino sugar and McCormick vanilla in large bowl with mixer until light and fluffy. Gradually add Gold Medal flour, beating on low speed after each addition until well blended. Add Planters nuts; mix well.

Shape dough into 48 (1-inch) balls. Place, 1-1/2 inches apart, on baking sheets.

Bake 14 to 15 min. or until bottoms are lightly browned. Cool 5 min. on baking sheets. Roll warm cookies, 1 at a time, in remaining sugar in small bowl until evenly coated; place on wire racks. Cool completely.