Mexican Wedding Cookies
Melt-in-your-mouth flour and butter cookies studded with pecans and rolled in powdered sugar.
Ingredients
Cookie Dough
- 1 cup unsalted butter softened
- 0.5 cup powdered sugar plus more for dusting
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 0.25 teaspoon salt
- 0.75 cup pecans finely chopped
For Dusting
- 0.5 cup powdered sugar
Instructions
Cookie Dough
- Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Cream the butter and ½ cup powdered sugar until light and fluffy, about 3 minutes.
- Beat in the vanilla extract until fragrant.
- In a bowl, whisk together the flour and salt. Gradually add to the butter mixture and stir until combined.
- Fold in the chopped pecans until evenly distributed.
Baking
- Roll the dough into 1-inch balls and place them 1 inch apart on the prepared baking sheets.
- Bake for 15 to 18 minutes, until the edges are pale golden.
Cooling and Dusting
- Let the cookies rest on the baking sheet for 5 minutes.
- Roll the warm cookies in powdered sugar, cool completely on a wire rack, then roll again to coat.
Notes
Chill the dough for 10 minutes if it feels too soft to prevent spreading.
For a citrus twist, stir in 1 teaspoon finely grated orange zest with the pecans.
Roll the cookies twice—once warm and again when fully cooled—for that signature snowball finish.
Nutrition
Serving: 1cookieCalories: 104kcalCarbohydrates: 5.1g
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