Mexican Wedding Cookie Recipe
Easy Mexican Wedding Cookies are buttery, nutty, and so tender. They’re popular during the holidays and perfect for any special gatherings.
Equipment
- Mixer
- Baking Sheet
Ingredients
- 1 cup unsalted butter softened (227g)
- ½ cup powdered sugar (60g)
- ¼ teaspoon salt
- 1½ teaspoons vanilla extract
- 1¾ cups all-purpose flour (210g)
- 1 cup finely chopped pecans
- 1 cup powdered sugar for dusting (120g)
Instructions
- Preheat the oven to 350°F. Line two large baking sheets with parchment paper.
- In the bowl of a stand mixer fitted with a paddle attachment, beat together the butter, ½ cup (60g) powdered sugar, and salt on medium speed until pale and fluffy, about 2 to 3 minutes. Beat in the vanilla until just combined.
- With the mixer on low, gradually add the flour, beating until well combined. Beat in the pecans until combined. Scoop the dough into 1 tablespoon portions and roll into balls between your palms. Place 1 inch apart on the baking sheets.
- Bake for 12 to 15 minutes or until the tops are set and the bottoms are golden brown. Let the cookies cool on the pans for 5 minutes.
- Place the remaining 1 cup (120g) powdered sugar in a medium bowl. Working in batches, roll the warm cookies in the sugar, shaking off excess. Place a wire rack, and cool completely, about 30 minutes. Reroll cooled cookies in powdered sugar again. Store cookies in an airtight container for up to 2 weeks.
Notes
- If the powdered sugar is lumpy, sift it after measuring to ensure the coating on the cookies is light and even.
- These buttery cookies don’t spread very much, so you can fit up to 18 dough balls on one large cookie sheet.
Nutrition
Calories: 162kcal Carbohydrates: 15g Protein: 1g Fat: 11g Saturated Fat: 5g Polyunsaturated Fat: 1g Monounsaturated Fat: 4g Trans Fat: 0.3g Cholesterol: 20mg Sodium: 26mg Potassium: 31mg Fiber: 1g Sugar: 8g Vitamin A: 239IU Vitamin C: 0.05mg Calcium: 7mg Iron: 1mg