Mexican Wedding Cookies
User Reviews
4.7
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Prep Time
20 mins
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Cook Time
20 mins
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Total Time
40 mins
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Servings
36
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Calories
121 kcal
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Course
Dessert, Baked Goods
Mexican Wedding Cookies
Description
Mexican Wedding Cookies blend ground pecans and powdered sugar with butter and vanilla extract into a rich dough. The addition of all-purpose flour and salt helps form tender cookies with a crumbly texture. Toasting the pecans before processing enhances their flavor. The dough is shaped into small balls and baked until set but still delicate. Once cool, each cookie is rolled in powdered sugar, creating a snowball-like appearance and adding extra sweetness.
The cookies deliver a buttery mouthfeel and subtle nutty taste from the pecans, complemented by a light vanilla note. Their crumbly texture makes them easy to bite into and pleasant to enjoy with tea or coffee.
To serve, these cookies make delightful treats at celebrations or alongside warm beverages. They store well at room temperature in airtight containers for a few days; if the powdered sugar melts into the cookie, simply recoat before serving. They can also be frozen for longer storage.
Use parchment paper or silicone mats on baking sheets to prevent sticking, and you can swap pecans for walnuts, almonds, or hazelnuts according to preference.
Ingredients
- 1 ½ cups pecans
- ⅔ cup powdered sugar same as icing sugar or confectioner's sugar
- 1 cup butter unsalted, at room temperature
- 2 teaspoon vanilla extract
- 2 cups all-purpose flour
- ½ teaspoon salt
- 1 cup powdered sugar same as icing sugar or confectioner's sugar
Instructions
- Preheat Oven: Preheat oven to 325°F. Line a cookie sheet with parchment paper or silpat.
- Pulse the Pecans: Place the pecans and powdered sugar in a food processor. Pulse the pecans and powdered sugar, until the nuts are finely ground, about 1 minute.
- Mix: In the bowl of your mixer, add the pecan mixture, the butter and vanilla. Mix it until everything is well combined.
- Combine: In another bowl mix the flour and salt together. Slowly add the flour mixture to the mixer bowl and mix on low speed until everything is well incorporated.
- Form: Scoop up tablespoonfuls of the dough and roll the dough between the palms of your hands into a ball or use a small cookie scoop to scoop out cookie dough. Place the balls on the prepared cookie sheet.
- Bake: Bake the cookies for about 18 to 20 minutes and then transfer them to a wire rack and let them cool completely on a cooling rack.
- Finish: In a bowl sift about a cup of powdered sugar then roll each cooled cookie in the sugar to coat it completely.
Notes
- Toast nuts before grinding to enhance their flavor.
- Use parchment paper or silicone mats to avoid greasing cookie sheets and ease cleanup.
- Store cookies in airtight containers at room temperature for up to 3 days, re-rolling in powdered sugar if needed.
- Freeze cooled cookies in airtight containers for up to 3 months for longer storage.
Nutrition Information
Show DetailsNutrition Facts
Serving: 36Serving
Amount Per Serving
Calories 121 kcal
% Daily Value*
| Serving | 1cookie | |
| Calories | 121kcal | 6% |
| Carbohydrates | 11g | 4% |
| Protein | 1g | 2% |
| Fat | 8g | 12% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 14mg | 5% |
| Sodium | 33mg | 1% |
| Potassium | 26mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 6g | 12% |
| Vitamin A | 160IU | 3% |
| Vitamin C | 1mg | 1% |
| Calcium | 5mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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