Mexican Wedding Cookies
Mexican Wedding Cookies are tender, buttery cookies filled with chopped pecans and coated in powdered sugar, giving them a melt-in-the-mouth texture with a subtle nutty flavor. These cookies are chilled before baking, helping them hold their shape and achieve a delicate crumb. Once baked, they’re rolled in powdered sugar while still warm, creating a sweet, powdery finish that contrasts with their crisp edges.
Ingredients
- 1 cup butter softened, unsalted
- 1 3/4 cup powdered sugar divided
- 1/4 teaspoon salt
- 2 teaspoons vanilla extract
- 2 cups flour
- 3/4 cup pecans chopped
Instructions
- In a stand mixer, beat together the butter and 3/4 cup powdered sugar on medium speed until light and fluffy before adding in the vanilla and salt.
- Sift the flour then add it in until just combined and fold in the pecans.
- Chill the dough for 2 hours then bake rounded tablespoon sized cookie dough balls at 325 degrees for 12-14 minutes before rolling warm cookies one at a time in remaining 1 cup of powdered sugar.
Notes
- Use a stand mixer to cream the butter and sugar well for a lighter texture.
- Chilling the dough for 2 hours before baking is important to achieve the right shape and texture.
- Roll the cookies in powdered sugar while warm for an even coating.
- Store cookies in an airtight container to keep their softness.
Nutrition Information
Nutrition Facts
Serving: 32 servings
Amount Per Serving
Calories 123
% Daily Value*
| Calories | 123kcal | 6% |
| Carbohydrates | 12g | 4% |
| Protein | 1g | 2% |
| Fat | 7g | 11% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 15mg | 5% |
| Sodium | 19mg | 1% |
| Potassium | 20mg | 0% |
| Sugar | 6g | 12% |
| Vitamin A | 175IU | 4% |
| Calcium | 5mg | 1% |
| Iron | 0.4mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.