Mexican Wedding Cookies
User Reviews
4.7
Mexican Wedding Cookies
Description
This recipe uses salted butter along with powdered sugar, flour, vanilla extract, salt, and finely chopped pecans to create a dough that’s chilled before baking. The cookies retain their round shape without rising or spreading during baking, which produces a dense yet tender texture.
They bake at a high temperature for a short time to keep them soft and buttery, avoiding browning. After baking, each cookie is immediately rolled in powdered sugar and then coated again once fully cooled, providing a characteristic sweet outer layer.
Mexican Wedding Cookies make a classic sweet treat served at celebrations or with afternoon tea. They store well in an airtight container and can be frozen with re-rolling in powdered sugar upon thawing if needed.
Calorie estimates given are approximate and ingredient brands may influence nutrition values. The recipe yields 36 cookies, each counted as one serving.
Ingredients
- 1 cup butter room temperature, 8 ounces, salted
- 1/2 cup powdered sugar 65 grams
- 2 cups all-purpose flour 260 grams
- 2 teaspoons vanilla extract 10 grams
- 1/4 teaspoon salt 1 gram
- 3/4 cup pecan 98 grams, finely chopped
For rolling the cookies:
- 1 cup powdered sugar for rolling, 130 grams
Instructions
- In the bowl of a stand mixer, cream the butter and powdered sugar for 1-2 minutes. 1 cup salted butter, 1/2 cup powdered sugar
- Add the flour, vanilla, salt and chopped pecans. Mix well again. 2 cups all-purpose flour, 2 teaspoons vanilla extract, 1/4 teaspoon salt, 3/4 cup finely chopped pecans
- Chill the dough for at least 2 hours.
- Preheat the oven to 400ºF.
- Roll the dough into 1-inch balls. Place on a parchment paper lined baking sheet. These cookies will not rise or flatten, so they can be placed relatively close together.
- Bake for about 10-12 minutes. Don't allow the balls to brown. This will ensure they cookies are buttery soft!
- Immediately roll the cookie balls in powdered sugar and place on wire racks to cool. 1 cup powdered sugar
- Allow the cookies to cool completely and then roll them in powdered sugar again.
Notes
- Store cookies in an airtight container at room temperature for best freshness.
- Freezing is possible; re-roll cookies in powdered sugar after thawing if sugar has absorbed into the cookie.
- Calorie counts are estimates based on 36 cookies per batch; consult a nutritionist for precise information.
- Use salted butter as specified to balance sweetness and flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 36Serving
Amount Per Serving
Calories 110 kcal
% Daily Value*
| Calories | 110kcal | 6% |
| Carbohydrates | 11g | 4% |
| Protein | 1g | 2% |
| Fat | 6g | 9% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 13mg | 4% |
| Sodium | 61mg | 3% |
| Potassium | 19mg | 0% |
| Sugar | 5g | 10% |
| Vitamin A | 160IU | 3% |
| Calcium | 4mg | 0% |
| Iron | 0.5mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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