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Mexican Wedding Cookies - a classic holiday tradition
Mexican Wedding Cookies are a classic for a reason… They’re absolutely delicious and they're a snap to make. The melt-in-your-mouth shortbread is studded with crunchy pecans, and the delicate powdered sugar coating adds the perfect touch of sweetness.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 40
Ingredients
- 1 cup butter softened
- 1¾ cup powdered sugar divided (1/4 cup for dough + 1½ cups for coating)
- 2 teaspoons vanilla extract
- 2 cups unbleached all-purpose flour
- 1/4 teaspoon salt
- 1 cup pecans or walnuts, finely chopped
Instructions
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Pre-heat oven to 300 degrees.
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Line two baking pans with parchment paper and set aside.
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In a large mixing bowl, add the butter and ¼ cup sugar and beat until creamy. Scrape down the sides of the bowl with a spatula. Add vanilla, salt and flour and beat just until combined. Add the pecans (or walnuts, if using), and fold into the dough until evenly distributed.
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Using a small cookie scoop (about 1 Tablespoon size), scoop the dough into balls and place on prepared baking sheets. Bake for 15 - 20 minutes – just until the dough is set and the bottoms are barely beginning to brown.
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Remove pans from oven and allow to cool for a few minutes.
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Pour the remaining 1½ cups of powdered sugar into a small bowl. While cookies are still slightly warm, gently toss each cookie in the powdered sugar. Use a small fork to remove cookies from powdered sugar bowl and place them back on the cookie sheet to cool completely and set.
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Store at room temperature in an air tight container for up to one week, or freeze in a freezer safe container for up to one month.
Recipe Notes
*These Mexican Wedding Cookies don’t spread or flatten out much when baking, so you can easily fit about 20 dough balls on each cookie sheet (depending on size of cookie scoop), without worrying about them spreading into each other.
Recipe from The Foodie Affair