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4.91 from 10 votes

Mexican Wedding Cookies

Mexican Wedding Cookies – don’t get fooled by the name, these cookies will make a great addition to your favorite holiday cookies.
Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Course: Cookies, Dessert
Cuisine: American, Mexican, Russian
Keyword: cookies, mexican wedding cookies, russian tea cakes, snowballs
Servings: 36
Calories: 121kcal
Author: Joanna Cismaru

Ingredients

  • 1 1/2 cups pecans
  • 2/3 cup powdered sugar same as icing sugar or confectioner's sugar
  • 1 cup butter unsalted, at room temperature
  • 2 tsp vanilla extract
  • 2 cups all-purpose flour
  • 1/2 tsp salt
  • 1 cup powdered sugar same as icing sugar or confectioner's sugar

Instructions

  • Preheat oven to 325 F degrees. Line a cookie sheet with parchment paper or silpat.
  • 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 the prepared cookie sheet.
  • 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.

Notes

Store them in an air tight container at room temperature for about 3 days.
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.

Nutrition

Serving: 1cookie | Calories: 121kcal | Carbohydrates: 11g | Protein: 1g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 13mg | Sodium: 33mg | Potassium: 25mg | Sugar: 5g | Vitamin A: 3.2% | Vitamin C: 0.1% | Calcium: 0.5% | Iron: 2.4%