These delicious teacakes have a hint of eggnog flavor to add a special note to this traditional cookie.
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1 cup Land O Lakes® Butter softened
1 1/2 cups powdered sugar, divided
1 teaspoon vanilla
1/4 teaspoon rum extract
2 1/3 cups all-purpose flour
3/4 teaspoon ground nutmeg
1/4 teaspoon salt
1/3 cup finely chopped pecans
Heat oven to 350°F.
Combine butter, 1 cup powdered sugar, vanilla, and rum extract in large bowl. Beat at medium speed, scraping bowl often, until creamy. Add flour, nutmeg and salt; beat at low speed until just combined. (Mixture will be dry and crumbly.) Stir in pecans.
Shape mixture into 1-inch balls. Place 1 inch apart onto ungreased cookie sheets. Bake 12-15 minutes or until cookies are set. Cool on wire rack 10 minutes. Roll in remaining 1/2 cup powdered sugar while cookies are still warm.
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I've made these a number of times; the dough is typical of Mexican wedding cake dough, not a traditional butter cookie. If you handle the dough gently, don't overbake them, they are lovely. Measure the flour carefully; though the recipe doesn't indicate sifting, I typically do. And I may also substitute cake flour for part of the flour in these.
We have made these three times now and have not had any of the problems the other reviewers have had. We've made them for our sons Christmas party and an office party as well as a test batch for ourselves and the dough was perfect every time.
These are based off wedding cookies and they never keep for longer than a couple of days. They aren't traditional "cookies" that can be kept around for a week. They are best consumed immediately because the dough does become dry after two or three days. As is the case with ANY of these types of "cookies".
Both times we made them for others, they were a huge hit and perfect for this time of year.