Description
Tender, buttery cookies filled with finely chopped pecans and rolled twice in powdered sugar for a soft, melt-in-your-mouth finish. These classic Mexican Wedding Cookies are delicate, nutty, and perfect for holidays, celebrations, or everyday sweet cravings.
Ingredients
Units
Scale
- 1 cup (226 grams) unsalted butter, softened
- 1/2 cup (60 grams) powdered sugar
- 1 teaspoon pure vanilla extract
- 2 cups (250 grams) all purpose flour
- 1 cup (100 grams) finely chopped pecans
- 1/4 teaspoon salt
- 1 cup (120 grams) powdered sugar, for rolling
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a mixing bowl, cream the softened butter and 1/2 cup powdered sugar until light and smooth. Mix in the vanilla extract.
- Gradually add the flour and salt, mixing gently until combined. Fold in the finely chopped pecans.
- Scoop tablespoon-sized portions of dough and roll into smooth balls. Place them 2 inches apart on the prepared baking sheet.
- Bake for 12 to 15 minutes, until the bottoms are lightly golden and the tops remain pale.
- Let the cookies cool for about 5 minutes, then roll them gently in powdered sugar while still warm.
- Allow cookies to cool completely, then roll them again in the remaining powdered sugar for a thicker coating before serving.
Notes
- Use room temperature butter for a smooth, tender dough.
- Finely chop the pecans to ensure even texture and structure.
- Do not overbake, the cookies should remain pale on top.
- Store in an airtight container at room temperature for up to 5 days.
Nutrition
- Serving Size: 1 cookie
- Calories: 130
- Sugar: 8g
- Sodium: 40mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 15mg