Mexican Wedding Cookies
Easy, buttery Christmas treats made with pecans and rolled in powdered sugar...tempted to try one? Learn how to make Mexican wedding cookies, a traditional family favorite, with this easy recipe. We all need more butter in our lives!
Servings: 36 cookies
Calories: 119kcal
Ingredients
- 1 cup unsalted butter softened
- ¾ cup powdered sugar
- 2 teaspoons vanilla extract
- ½ teaspoon salt
- 2½ cups all-purpose flour
- 1 cup pecan halves
- 1 cup powdered sugar for rolling
Instructions
- Spread the nuts on a small cookie sheet and toast them at 350°F for 7-8 minutes. The nuts should be crisp, nutty tasting, and a darker shade of brown.
- Meanwhile, place the butter in the bowl of a stand mixer and sift ¾ cup of powdered sugar on top. Beat together on medium high speed until fluffy and lightened in color, about 5-8 minutes.
- While the mixer is going, finely chop the nuts with a sharp knife or a food processor.
- Scrape down the sides of the bowl and beat in the vanilla and salt until well mixed. Gently mix in the flour and nuts on low speed until blended.
- Chill the dough for at least 1 hour. This will keep the dough from sticking to your hands as you roll it into balls later, plus improve the texture of the cookie.
- Once the dough has chilled, roll it into 1-inch diameter balls and place them equally on a parchment-lined cookie sheet.
- Bake at 375°F for 10 minutes, until the bottoms are golden brown. Do not let the tops and sides brown.
- Let them cool for a few minutes as you sift the 1 cup of powdered sugar into a bowl. Roll the warm cookies in the powdered sugar, then let them cool completely, about 20 minutes. Re-roll in powdered sugar before serving.
Notes
- Use good-quality butter for the best flavor.
- Chill the dough before rolling it to reduce stickiness.
- Handle the dough gently to prevent toughness.
- Toast the pecans for additional nuttiness.
- Store leftovers covered with plastic wrap or in an airtight container at room temperature. Freeze for longer storage.
- Bake until the bottoms are a light golden brown. Overbaked ones won't be as moist and soft.
- Roll them in powdered sugar twice: once when they're still warm, and once when they're cool. This ensures a beautiful snowy coating!
Nutrition
Serving: 1cookie | Calories: 119kcal | Carbohydrates: 13g | Protein: 1g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 14mg | Sodium: 34mg | Potassium: 23mg | Fiber: 1g | Sugar: 6g | Vitamin A: 159IU | Vitamin C: 1mg | Calcium: 5mg | Iron: 1mg
