Mexican Wedding Cookies

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Instructions

  • Preheat the oven to 350°F. Line 2 baking sheets with parchment paper.
  • In the bowl of a stand mixer fitted with a paddle attachment, beat the butter on medium speed 1 minute. You don’t want the butter to be too soft. I usually just set it out for 10 minutes beforehand. Mix in 3/4 cup powdered sugar and beat until smooth and creamy.
  • Mix in the vanilla. Scrape down the sides. Add the flour and mix on low speed just until combined. Mix in the pecans until combined.
  • Using a small cookie scoop, portion dough into Tablespoons and roll into balls. You can fit 24 per sheet. Refrigerate pan with dough balls for 15-30 minutes.
  • Bake 13 to 15 minutes, or until the bottoms are lightly brown. Let cool on pan 5 minutes.
  • Place about 3/4 cup powdered sugar in a bowl. Roll the warm cookies in the powdered sugar, being sure to coat all sides. Place on a cooling rack to cool completely. Once cooled, roll again or use a sifter to sift the remainder of the powdered sugar over top.

Notes

Quantity: This recipe makes about 40 cookies, however this number will vary depending on the size they are rolled.

Baking Tips:

  • You don’t want the butter to be too soft or else your cookies will spread. I let mine sit out for about 10 minutes prior to beating.
  • Use a small cookie scoop (or a Tablespoon) to scoop out the dough. Each cookie sheet will fit about 24 cookies.
  • Make sure to roll the cookies in the powdered sugar while they are still warm. The sugar will melt and that’s perfectly okay. That’s why dipping a second time is important.
  • Sift the powdered sugar if it begins to become clumpy.

Room temperature: Store in an airtight container or zip-top bag for up to 3 days.

Freezer: Place in a freezer bag or container and store in the freezer for up to 2 months. Let thaw on the counter for a few hours until no longer frozen.

Update on 12/6: I’ve retested the recipe and changed it to add 2 extra Tablespoons flour (previously 1 3/4 cups) to make sure they don’t fall flat. I find that if you use 2 cups they’re too dry. 

Nutrition

Calories: 92kcal | Carbohydrates: 8g | Protein: 1g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 13mg | Sodium: 38mg | Potassium: 18mg | Fiber: 0.4g | Sugar: 3g | Vitamin A: 149IU | Vitamin C: 0.03mg | Calcium: 4mg | Iron: 0.3mg

Nutrition provided is an estimate. It will vary based on specific ingredients used.

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