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Mexican Wedding Cookies

Quick and simple, not too sweet, nutty, buttery and downright addictive - these Mexican wedding cookies (snowball cookies) are great as Christmas cookies and as edible gifts. 

Course: Dessert , Others
Cuisine: European , American , Mexican , Canadian

Ingredients

  • 8 oz unsalted butter, at room temperature 1 cup
  • 1/2 tsp sea salt
  • 3.5 oz confectioner's sugar plus more for coating (3/4 cup)
  • 5.25 oz finely chopped pecans (with some coarsely chopped pieces too) 1 cup (almonds OR walnuts OR hazelnuts can be used as well)
  • 2 tsp vanilla extract
  • 8.8 oz AP flour 2 cups (spooned and leveled)

Instructions

    Cup of Yum
  1. Line a half sheet pan with parchment paper. Set aside until needed. 
  2. In a bowl, beat the butter, sugar, vanilla and salt together at medium high speed using a stand mixer or hand-held mixer, until light and fluffy. This can take about 4 - 5 minutes depending on the weather and the butter. 
  3. Add the ground pecans (or any other type of nuts you like) and mix in to combine well. 
  4. Add the flour and mix on low until a stiff dough is formed.
  5. Using a 2 tbsp cookie scoop - portion out the cookie dough onto a parchment paper-lined pan, or container (in one layer). Roll these portions to form smooth cookie dough balls (or any shape you like for your cookies) and place them in the fridge to chill completely (at least 30 - 45 minutes). 
  6. Preheat oven to 325°F/165°C when you're ready to bake the cookies. 
  7. Remove the chilled cookie balls from the fridge and place them on a prepared half sheet pan with at least 2 inches of space between each cookie. You can keep the cookies round, or gently press on top with your fingers to flatten them slightly.
  8. Bake for 15 - 20 minutes. The cookies will be golden brown on the bottom, but just a pale golden color on top. Cool the cookies for about 5 minutes and then roll them in powdered sugar while they are still warm. Place the coated cookies on a cooling tray, and let them cool completely. 
  9. Coat the cooled cookies in an additional layer of confectioner's sugar to give them the characteristic snowball look. 
  10. Store in an airtight container. This recipe makes about 30 cookies.