Mexican Wedding Cookies
User Reviews
5
Mexican Wedding Cookies
Description
Made from soft butter combined with vanilla then mixed with a flour, powdered sugar, salt, and pecans, these cookies are rolled into small balls and baked until the bottoms are lightly browned. While warm, they are rolled in powdered sugar to start a coating that becomes generous and flaky after additional cooling and a second powdered sugar roll. The pecans add a nutty flavor and texture contrast to the tender, crumbly cookie base. The baking temperature is relatively high, ensuring quick baking and a light golden edge while retaining a soft center.
Stored properly in an airtight container with parchment layers, the cookies maintain their powdered sugar coating and can stay fresh at room temperature for a week. They freeze well for up to two months, and thawing with a brief warm-up helps bring back their buttery softness. The dough can also be made in advance and refrigerated or frozen for convenient baking later.
Ingredients
- 1 cup butter softened, salted, 227g
- 1 teaspoon vanilla extract pure
- 2 1/4 cups all-purpose flour scooped & leveled
- 1/2 cup powdered sugar + more for rolling, 60g
- 1/4 teaspoon salt
- 1 cup pecan finely chopped
Instructions
- Preheat oven to 400°F. Line a baking sheet with parchment paper or a silpat mat.
- In a medium bowl, beat butter and vanilla until smooth and creamy, about 2-3 minutes.
- In a separate bowl, whisk together the flour, powdered sugar and salt, then stir into the butter, mixing just until combined. Mix in the chopped pecans.
- Roll dough into 1 inch balls, and place them 1 inch apart on the prepared baking sheet. Bake for 10-12 minutes until lightly browned on the bottoms. Remove from oven and wait just until they are cool enough to handle but still warm, then roll in powdered sugar and transfer to a separate plate of baking sheet. Wait until cool, the roll in powdered sugar again to generously coat.
- Store in an airtight container.
Notes
- Store cookies layered with parchment paper in an airtight container to keep the powdered sugar coating intact for up to one week at room temperature.
- Freeze cookies in a single layer separated by parchment paper for up to two months.
- To refresh frozen cookies, thaw at room temperature and warm briefly in the microwave or oven.
- The dough can be prepared ahead and refrigerated for up to three days or frozen for up to one month before baking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 42cookies
Amount Per Serving
Calories 85 kcal
% Daily Value*
| Serving | 1cookie | |
| Calories | 85kcal | 4% |
| Carbohydrates | 7g | 2% |
| Protein | 1g | 2% |
| Fat | 6g | 9% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 12mg | 4% |
| Sodium | 53mg | 2% |
| Potassium | 18mg | 0% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 136IU | 3% |
| Vitamin C | 1mg | 1% |
| Calcium | 4mg | 0% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
