Easy Mexican Wedding Cookies

Name: Easy Mexican Wedding Cookies
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 48 serving
Ingredients: 226 g (2 sticks or ½ cup) unsalted butter, softened; 65 g 1 cup confectioners' sugar; 1 tablespoon vanilla extract; 250 g 2 cup all-purpose flour; 38 g ½ cup unsweetened shredded coconut; ¼ teaspoon kosher salt; 1 tablespoon fresh lime or lemon zest; 85 g ⅔ cups pecans

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5.0

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Excellent

Prep Time
20 mins
Cook Time
20 mins
Total Time
35 mins
Servings
48
Calories
76 kcal
Course
Dessert
Cuisine
Mexican

Easy Mexican Wedding Cookies

Deacon Moody

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Savor the spirit of the season🎄with these citrusy Mexican Wedding Cookies. A perfect tea companion for Mate Cocido, coffee, or tea, these melt-in-your-mouth cookies are coated in powdered sugar, full of coconutty and tart lemony flavor, and boasting just the right sweetness.These Mexican Wedding Cookies are a perfect snack or dessert—store leftover cookies in an airtight container at room temperature.

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Ingredients

Servings

226 g (2 sticks or ½ cup) unsalted butter, softened
65 g 1 cup confectioners' sugar , plus about 1 cup more for coating
1 tablespoon vanilla extract
250 g 2 cup all-purpose flour , spooned into measuring cup and leveled-off
38 g ½ cup unsweetened shredded coconut
¼ teaspoon kosher salt
1 tablespoon fresh lime or lemon zest
85 g ⅔ cups pecans finely chopped

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Instructions

Position racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Spread the pecans on a rimmed baking sheet and bake until slightly darkened, about 10 minutes; let cool completely. Transfer to a food processor and pulse until finely ground - do not over-pulse, as you don't want a paste.
In a medium bowl, combine 1 confectioner's sugar, flour, salt, vanilla, lime zest, coconut, and ground pecans; cut the butter into the flour mixture using a pastry cutter or two forks until well combined. Transfer the cookie dough to a medium bowl, cover it tightly, and chill in the refrigerator for at least 30 minutes.
If chilling for 3+ hours, make sure you let the cookie dough sit at room temperature for at least 30 minutes before rolling it into balls; the cookie dough will be very stiff after being in the fridge that long. Preheat the oven to 350°F and Line two baking sheets with parchment paper; set aside.
Scoop into rounded tablespoon-sized rounds and roll between your hands into balls, and arrange them on the prepared baking sheets at least 1 to 2 inches apart. Bake, switching the position of the pans halfway through, until lightly golden on the bottom, 15 to 20 minutes. (While waiting for the other Mexican wedding cookies to bake, place the prepared baking sheets with the cookies in the freezer; this reduces excess spreading).
Let the Mexican wedding cookies cool for about 5 minutes on the baking sheet, then gently roll them in the confectioners' sugar to coat thoroughly. Be careful when handling cookies, as they are very fragile. Next, place the Cookies on wire racks to cool completely; it's best on a wire rack, so the powdered sugar doesn't become moist. When fully cool, roll again with the confectioner's sugar.

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Notes

How to Store
How to Store
Store the Mexican wedding cookies in an airtight at room temperature for up to 5 days.
Store the Mexican wedding cookies in an airtight at room temperature for up to 5 days.
Make-Ahead
Make-Ahead
Mexican wedding cookie dough can be made a day ahead and stored in an airtight container in the refrigerator for up to 3 days. If you want to make it further in advance, freeze the dough.
Mexican wedding cookie dough can be made a day ahead and stored in an airtight container in the refrigerator for up to 3 days. If you want to make it further in advance, freeze the dough.
How to Freeze
How to Freeze
Mexican wedding cookie dough can be frozen for up to 3 months: Drop the cookie dough in heaping tablespoons onto a sheet pan, let them set in the freezer until solid, then place them in a freezer bag and press out as much air as possible. Bake directly from frozen, as directed in the recipe, but add 1 to 2 extra minutes to the baking time.
Mexican wedding cookie dough can be frozen for up to 3 months: Drop the cookie dough in heaping tablespoons onto a sheet pan, let them set in the freezer until solid, then place them in a freezer bag and press out as much air as possible. Bake directly from frozen, as directed in the recipe, but add 1 to 2 extra minutes to the baking time.