Mexican Wedding Cookies
User Reviews
4.8
Mexican Wedding Cookies
Description
The recipe toasts pecans lightly to enhance their aroma and flavor before grinding them finely to blend evenly into the dough. The dough itself combines room temperature butter, powdered sugar, vanilla extract, flour, and salt to create a soft but shapable dough. The ground pecans lent a moist crumb and nutty depth.
Once formed into balls and baked, these cookies are coated and served with powdered sugar, contributing a sweet contrast to the buttery nuttiness. Their melt-in-your-mouth quality is characteristic of classic Mexican Wedding Cookies and makes them a traditional treat for celebrations.
The recipe allows for nut substitutions such as walnuts or almonds and can be adapted for vegan diets by using dairy-free butter alternatives. Dough balls can be frozen before baking, offering convenience for advance preparation.
Ingredients
- ⅔ cup pecan halves
- 2 cups all-purpose flour divided
- 1 cup butter room temperature, unsalted
- 1 ¼ cup powdered sugar divided
- 1 teaspoon vanilla extract
- ¼ teaspoon salt fine
Instructions
- Preheat the oven to 350°F. Place the pecans on a baking sheet and bake for about 6-8 minutes, until fragrant and lightly toasted. (Alternatively, you could toast the pecans in a medium skillet over medium heat for 5 minutes, stirring frequently.) Let them cool completely before using, about 15 minutes on the counter.
- Place the toasted pecans and 2 tablespoons of the flour into your food processor or blender and process until they are finely ground. Set aside.
- In a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, beat the butter, ¼ cup powdered sugar, and vanilla extract on medium speed until light and fluffy, about 2 minutes.
- With the mixer on low, gradually beat in the remaining all-purpose flour and salt until fully combined.
- Scrape down the sides of the bowl, add the ground nuts, and beat on low speed until combined.
- Transfer the dough onto a piece of plastic wrap and flatten it into a medium disc. Wrap tightly with plastic wrap and refrigerate for 1 hour until chilled. (Alternatively, you could put the dough in the freezer for 40 minutes to speed up the process.)
- Preheat the oven to 350°F and line two baking sheets with parchment paper.
- Remove the chilled dough from the refrigerator and form it into 1-inch balls. I was able to make about 26 cookies.
- Place them in a single layer onto the prepared baking sheets and bake for 12-15 minutes, or until the edges of the cookies start to brown. Remove them from the oven and place them on a wire rack to cool for 30 minutes.
- Roll each cookie in the remaining 1 cup of powdered sugar to coat all sides. (The warmer the cookies, the more the powdered sugar turns into a paste, so don't rush the cooling process.)
- Serve immediately or store in an airtight container for up to a week.
Notes
- Pecans can be substituted with walnuts, almonds, hazelnuts, or pistachios as desired.
- Use non-dairy butter or margarine to make a vegan version of these cookies.
- The cookie dough balls can be frozen ahead of baking; bake them directly from frozen at 350°F for 15 to 18 minutes.
Nutrition Information
Show DetailsNutrition Facts
Serving: 26cookies
Amount Per Serving
Calories 134 kcal
% Daily Value*
| Serving | 1cookie | |
| Calories | 134kcal | 7% |
| Carbohydrates | 12g | 4% |
| Protein | 1g | 2% |
| Fat | 9g | 14% |
| Saturated Fat | 5g | 25% |
| Sodium | 77mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 5g | 10% |
| Vitamin A | 250IU | 5% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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