Mexican Wedding Cookies
User Reviews
4.7
120 reviews
Excellent
-
Prep Time
20 mins
-
Cook Time
20 mins
-
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
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These Mexican Wedding Cookies are soft, buttery pecan cookies that melt-in-your-mouth! Don’t be fooled by the name, these little snowballs make a great addition to your favorite holiday cookie collection. They'll be gone in seconds!
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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.
Equipments used:
Notes
- °F
- The key to these cookies is keeping them round and rolling them in powdered sugar to finish them off, it will ensure we get that snowball look and a sweet melty mouth feel.
- Not a pecan fan? You can always use chopped walnuts, almonds, or even hazelnuts! Whatever kind you prefer will work just fine.
- To bring out the flavor of the pecans even more, toast them in the oven for about 5 minutes at 350°F or until you start to smell them.
- Don't grease your cookie sheets. I always line them with parchment paper or a silpat, this way there’s no cleaning required afterwards.
- You can store your Mexican wedding cookies in an airtight container at room temperature for about 3 days, if they'll last that long. If you notice that the powdered sugar on them melts into the cookie, don't worry. Just sprinkle them with more, or simply roll them through a bit more powdered sugar.
- To freeze, simply transfer your cooled cookies to an airtight container and freeze for up to 3 months.
Nutrition Information
Show Details
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%)
Nutrition 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.
Genuine Reviews
User Reviews
Overall Rating
4.7
120 reviews
Excellent
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