Mexican wedding cookies
A melt-in-your-mouth treat with a buttery pecan flavor, these Mexican wedding cookies are the perfect dessert for any occasion.
Ingredients
- 1 cup butter
- 1/2 cup powdered sugar
- 3/4 cup pecans, chopped
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1/2 cup powdered sugar for rolling
Instructions
- Preheat the oven to 400°F (200°C).
- In a large bowl, beat the butter with the powdered sugar until creamy andsmooth.
- Add the vanilla extract to the mixture and beat until well incorporated.
- Add the all-purpose flour, salt, and chopped pecans directly to the same bowlwith the butter and sugar mixture. Mix until all ingredients are well combined.
- No need to refrigerate the dough. Using a spoon or a #20 scoop, form ballsthe size of a walnut.
- Place the balls on a baking sheet, leaving a small space between them.
- Bake in the preheated oven for 10 minutes or until the cookies are lightlygolden on the bottom.
- Remove from the oven and let them cool completely.
- Once cool, roll the cookies in powdered sugar until fully coated.
Notes
- Nut Size: Chop the pecans into small but not too fine pieces to ensure they
are evenly distributed throughout the cookies and add a crunchy texture.
Measuring Flour: Measure the flour correctly using the "spoon and level"
method. Spoon the flour into the measuring cup and level it off with a knife to
avoid adding too much flour, which could make the cookies dense. - Ball Size: Use a measuring spoon or a #20 scoop to make uniformly sized
balls. This ensures the cookies bake evenly.
Parchment Paper: Place the dough balls on a baking sheet lined with
parchment paper. This makes for easier cleanup and prevents the cookies
from sticking. - Cooling: Let the cookies cool completely before rolling them in powdered
sugar. If they are warm, the sugar will melt and not adhere well.
Roll Twice: For an extra layer of sweetness, you can roll the cookies in
powdered sugar a second time after they have rested for a few minutes after
the first coating. - Storage: Store the cookies in an airtight container at room temperature. They
will stay fresh for up to a week. They can also be frozen for up to three
months. - Variations: Experiment with different nuts like almonds or hazelnuts if you
prefer to vary the recipe.
Add a pinch of cinnamon or nutmeg to the flour mixture for an extra hint of
flavor.
Nutrition
Calories: 196kcalCarbohydrates: 18gProtein: 2gFat: 13gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.4gCholesterol: 27mgSodium: 114mgPotassium: 35mgFiber: 1gSugar: 7gVitamin A: 317IUVitamin C: 0.05mgCalcium: 8mgIron: 1mg
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