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Mexican Wedding Cookies

Mexican Wedding Cookies are rich, buttery, and crumbly cookies made from a mixture of nuts, flour, butter, and confectioners' sugar.

Prep Time
2 hrs 5 mins
Cook Time
5 mins
Total Time
2 hrs 20 mins
Servings: 26 cookies
Calories: 134 kcal
Course: Dessert
Cuisine: Mexican

Ingredients

  • ⅔ cup pecan halves
  • 2 cups all-purpose flour, divided
  • 1 cup unsalted butter room temperature
  • 1 ¼ cup Powdered sugar, divided
  • 1 teaspoon vanilla extract
  • ¼ teaspoon fine salt

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. With the mixer on low, gradually beat in the remaining all-purpose flour and salt until fully combined.
  5. Scrape down the sides of the bowl, add the ground nuts, and beat on low speed until combined.
  6. 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.)
  7. Preheat the oven to 350°F and line two baking sheets with parchment paper.
  8. Remove the chilled dough from the refrigerator and form it into 1-inch balls. I was able to make about 26 cookies.
  9. 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.
  10. 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.)
  11. Serve immediately or store in an airtight container for up to a week.

Notes

  • Don't have pecans? Try using a different nut like walnuts, almonds, hazelnuts, or pistachios!
  • To make this vegan, use your favorite non-dairy butter or margarine.
  • To make these ahead of time, follow all of the instructions and place the formed cookie dough balls in a freezer-safe bag or container and freeze. When you're ready to bake them, place them on two baking sheets lined with parchment paper and bake in a 350F oven for 15 to 18 minutes.

Nutrition Information

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%)

Nutrition Facts

Serving: 26cookies

Amount Per Serving

Calories 134

% 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.