Mexican Wedding Cookies
These Mexican Wedding Cookies are soft, buttery pecan cookies that melt-in-your-mouth! Don’t be fooled by the name, these little snowballs make a great addition to your favorite holiday cookie collection. They'll be gone in seconds!
Servings: 36
Calories: 121kcal
Equipment
Ingredients
- 1 ½ cups pecans
- ⅔ cup powdered sugar same as icing sugar or confectioner's sugar
- 1 cup butter unsalted, at room temperature
- 2 teaspoon vanilla extract
- 2 cups all-purpose flour
- ½ teaspoon salt
- 1 cup powdered sugar same as icing sugar or confectioner's sugar
Instructions
- Preheat Oven: Preheat oven to 325°F. Line a cookie sheet with parchment paper or silpat.
- Pulse the Pecans: Place the pecans and powdered sugar in a food processor. Pulse the pecans and powdered sugar, until the nuts are finely ground, about 1 minute.
- Mix: In the bowl of your mixer, add the pecan mixture, the butter and vanilla. Mix it until everything is well combined.
- Combine: 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.
- Form: Scoop up tablespoonfuls of the dough and roll the dough between the palms of your hands into a ball or use a small cookie scoop to scoop out cookie dough. Place the balls on the prepared cookie sheet.
- Bake: Bake the cookies for about 18 to 20 minutes and then transfer them to a wire rack and let them cool completely on a cooling rack.
- Finish: In a bowl sift about a cup of powdered sugar then roll each cooled cookie in the sugar to coat it completely.
Notes
- The key to these cookies is keeping them round and rolling them in powdered sugar to finish them off, it will ensure we get that snowball look and a sweet melty mouth feel.
- Not a pecan fan? You can always use chopped walnuts, almonds, or even hazelnuts! Whatever kind you prefer will work just fine.
- To bring out the flavor of the pecans even more, toast them in the oven for about 5 minutes at 350°F or until you start to smell them.
- Don't grease your cookie sheets. I always line them with parchment paper or a silpat, this way there’s no cleaning required afterwards.
- You can store your Mexican wedding cookies in an airtight container at room temperature for about 3 days, if they'll last that long. If you notice that the powdered sugar on them melts into the cookie, don't worry. Just sprinkle them with more, or simply roll them through a bit more powdered sugar.
- To freeze, simply transfer your cooled cookies to an airtight container and freeze for up to 3 months.
Nutrition
Serving: 1cookie | Calories: 121kcal | Carbohydrates: 11g | Protein: 1g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 14mg | Sodium: 33mg | Potassium: 26mg | Fiber: 1g | Sugar: 6g | Vitamin A: 160IU | Vitamin C: 1mg | Calcium: 5mg | Iron: 1mg