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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.
- 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
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.
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.
Serving: 1cookie | Calories: 121kcal | Carbohydrates: 11g | Protein: 1g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 13mg | Sodium: 33mg | Potassium: 25mg | Sugar: 5g | Vitamin A: 160IU | Vitamin C: 0.1mg | Calcium: 5mg | Iron: 0.4mg