Mexican Wedding Cookies
User Reviews
5
Mexican Wedding Cookies
Description
This Mexican Wedding Cookies recipe uses softened unsalted butter creamed with part of the powdered sugar and salt, then flavored with vanilla extract. All-purpose flour is incorporated resulting initially in a dry, sandy dough which comes together as pecans are folded in. The dough is shaped into uniform balls before baking at 350 degrees until just set.
Baking yields cookies with a slightly crisp exterior and tender crumb inside. Rolling warm cookies in powdered sugar after cooling adds a sweet coating that slightly melts and adheres. The pecans provide a nutty flavor and gentle crunch, characteristic of this cookie type.
These cookies are suited for serving during holidays or any time a mildly sweet nutty cookie is desired. They store well and are often offered at celebrations or as gifts in many cultures.
Butter should be softened but still firm to ensure proper spreading during baking. Measuring flour by weight or sifting powdered sugar avoids clumping and ensures consistent texture.
Ingredients
- 1 cup (226g) unsalted butter softened slightly but still firm, diced into 5 pieces each
- 1 3/4 cups (210g) powdered sugar divided
- 1/4 tsp salt
- 2 tsp vanilla extract
- 1 3/4 cups (249g) all-purpose flour
- 1 cup (110g) pecans chopped into small bits
Instructions
- Preheat oven to 350 degrees. Line two baking sheets with silicone baking mats or parchment paper.
- In the bowl of an electric stand mixer fitted with the paddle attachment cream together butter, 1/2 cup (60g) powdered sugar and salt until well combined.
- Mix in vanilla extract.
- Blend in flour. It will seem dry and sandy at first but keep mixing and it will come together.
- Mix in pecans.
- Scoop dough out 1 even tablespoon at a time and shape into balls. Transfer to baking sheet (keep remaining dough balls chilled until ready to bake unless you have a double oven).
- Bake in preheated oven until nearly set, about 13 - 14 minutes.
- Let cool on baking sheet until cool enough to handle, about 5 - 8 minutes.
- Pour remaining 1 1/4 cups (150g) powdered sugar into a small mixing bowl, roll warm cookies one at a time through sugar to coat with a light layer (this layer will seem to melt and get sticky).
- Transfer to cooling rack and let cool completely then roll in powdered sugar once more to cover. Store in an airtight container.
Notes
- Soften butter either briefly in the microwave or at room temperature while keeping it firm to control spreading.
- Measure flour by spooning into cup and leveling, or better yet, weigh for accuracy.
- Sift powdered sugar to remove clumps before measuring and also before rolling cookies.
User Reviews
Overall Rating
5
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