Mexican Wedding Cookies
User Reviews
4.9
325 reviews
Excellent
Mexican Wedding Cookies
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Mexican Wedding Cookies are tender, buttery treats with a crumbly texture highlighted by toasted pecans and a hint of cinnamon. These small round cookies are rolled in powdered sugar, giving them a delicate sweetness and a festive appearance. Their rich, nutty flavor and melt-in-your-mouth consistency make them suitable for holiday celebrations or anytime a special cookie is desired.
Description
Mexican Wedding Cookies combine toasted pecans, butter, and aromatic spices like cinnamon and almond extract into a rich cookie dough. The dough is scooped into small balls and baked until just golden, developing a tender texture. Rolling the warm cookies in powdered sugar creates a sweet, powdery coating that balances the buttery base and nutty crunch from the pecans. The use of both vanilla and almond extracts adds depth to the flavor.
These cookies are often served alongside tea or coffee and make a classic addition to cookie platters or festive gatherings. Their crumbly texture contrasts nicely with the powdered sugar exterior, making each bite smooth yet textured.
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Ingredients
- 1 pecans heaping cup
- 1¼ cups powdered sugar divided
- 1¾ cups all-purpose flour
- ¼ teaspoon cinnamon
- 1 cup unsalted butter 2 sticks, at room temperature
- ½ teaspoon salt sea salt
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
Instructions
- Preheat the oven to 350°F and line two baking sheets with parchment paper.
- In a medium skillet over low heat, toast the pecans for about 5 minutes, until fragrant. Transfer the nuts to a food processor and pulse to form a coarse meal.
- Measure ¾ cup of the powdered sugar into a medium bowl and set aside for rolling.
- In another medium bowl, mix together the flour and the cinnamon.
- In the bowl of a stand mixer, cream the butter, the remaining ½ cup powdered sugar, and the salt until light and fluffy. Mix in the vanilla and almond extracts. Gradually add the flour mixture and then the pecans and mix until combined.
- Use a 1-tablespoon cookie scoop to scoop the dough. Then, use your hands to roll it into balls and place them on the baking sheets. If the dough is too sticky to handle, chill it in the fridge for 30 minutes before rolling.
- Bake for 13 to 16 minutes, until just golden. Let cool on the baking sheets for 15 minutes, then roll the warm cookies in the reserved powdered sugar.
- Transfer to a wire rack to cool completely.
Genuine Reviews
User Reviews
Overall Rating
4.9
325 reviews
Excellent
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