Mexican Wedding Cookies

  • Servings: 30
  • 1/2 cup Gold ’n Soft® Vegetable Oil Spread
  • 1 cup Powdered Sugar
  • 1 teaspoon Vanilla Extract
  • 2 cups AP Flour
  • 1/4 teaspoon Salt
  • 3/4 Cups Chopped Nuts, Pecans

Pre-Heat Oven to 350 F.

Cream Gold ’n Soft® Vegetable Oil Spread and sugar until light. Scrape bowl.

Add the flour and salt blend just until dough forms.

Add nuts and fold gently, scrape bowl.

Spray a baking sheet with non stick spray.

Place 1 oz scoops off dough onto sheet and bake until light brown.