Yes, cookies again! Christmas is coming so it’s time to make cookies. Now these cookies, I can honestly say I have no idea why they are called Mexican Wedding Cookies because they just look so festive to me. They look like a Christmas cookie.
If you are a fan of pecans, you will love these cookies. They melt in your mouth. Ground pecans, butter, powdered sugar, yum! Together it’s the perfect marriage, they work together very well and creates magic in your mouth.
They are very easy to make. Start by placing the pecans and powdered sugar in a food processor.
Pulse the pecans and powdered sugar, until the nuts are finely ground, about 2 minutes.
Don’t be like me and try and not eat the pecan mixture, you need it for the cookies, but it’s so good. In the bowl of your mixer, add the pecan mixture, the butter and vanilla. Mix it until everything is well combined.
In another bowl mix the flour and salt together. Slowly add the flour mixture to the mixer bowl and mix on low speed until everything is well incorporated.
Scoop up tablespoonfuls of the dough and roll the dough between the palms of your hands into a ball. Place the balls on a cookie sheet lined with parchment paper, or a silpat, 1 inch apart.
Bake the cookies in a preheated oven at 325 F degrees for about 18 to 20 minutes and then transfer them to a wire rack and let them cool completely. In a bowl sift about a cup of powdered sugar then roll each cooled cookie in the sugar to coat it completely. You can store them in an air tight container at room temperature for about 3 days, if they’ll last that long.
Printable recipe:
Ingredients:
- 2 cups all purpose flour
- 1/2 tsp salt
- 1 1/2 cups pecans
- 2/3 cup plus 1 cup for coating, powdered sugar
- 1 cup unsalted butter, at room temperature
- 2 tsp vanilla extract
Instructions:
- Preheat oven to 325 F degrees.
- Place the pecans and powdered sugar in a food processor. Pulse the pecans and powdered sugar, until the nuts are finely ground, about 2 minutes.
- In the bowl of your mixer, add the pecan mixture, the butter and vanilla. Mix it until everything is well combined.
- In another bowl mix the flour and salt together. Slowly add the flour mixture to the mixer bowl and mix on low speed until everything is well incorporated.
- Scoop up tablespoonfuls of the dough and roll the dough between the palms of your hands into a ball. Place the balls on a cookie sheet lined with parchment paper, or a silpat, 1 inch apart.
- Bake the cookies for about 18 to 20 minutes and then transfer them to a wire rack and let them cool completely.
- In a bowl sift about a cup of powdered sugar then roll each cooled cookie in the sugar to coat it completely.
- You can store them in an air tight container at room temperature for about 3 days.
Enjoy!
Great recipe. Just made them tonight and they turned out great. I’m pinning to my Food & Booze board now.
Glad you liked them Summer.
My mom used to make these for Christmas when I was a kid! Thanks for the reminder! I can’t wait to try them again.
These are very similar with the Greek Kourabiedes. I like to add a little ground cloves, gives them a very nice flavor. Have a very merry Christmas!
Thanks Mihaela, you too!
I just made these cookies this weekend, with almond flour. They’re melt-in-your-mouth good and so delicate. I’ll be making more this Christmas season.
They do melt in your mouth. They are soo good!
I love your picture! These look delish!
Thank you Jaclyn.