Name: Mexican Wedding Cookies
Cook time: 45 min
Total time: 45 min
Yield: 30 Servings
Cuisine: Mexican
Ingredients: 0.75 cup pecans; 1 cup unsalted butter; 0.5 cup powdered sugar; 0.25 tsp salt; 1 tsp vanilla extract; 2 cups all purpose flour; 2 cups powdered sugar

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Mexican Wedding Cookies

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Ingredients

Warning0 allergens identified

Instructions

Finely chop the pecans. In the bowl of a stand mixer fitted with a paddle attachment, beat the butter and powdered sugar together on low speed to blend. Increase speed to medium and continue to beat until soft and light. Add the chopped pecans and beat until distributed, scraping down the sides of the bowl as needed. Add the salt, vanilla, and flour and beat on low speed to blend. Scrape down the inside of the bowl and beat again on low speed until dough is thoroughly combined.

Line two baking sheets with parchment paper.

Scoop the dough into 30 portions, using about 1 tablespoon for each, and shape each into a ball. Arrange on the prepared baking sheets 1 inch apart. Transfer the baking sheets to the refrigerator to chill while the oven preheats.

Preheat the oven to 300°F.

Bake the cookies on upper-third and lower-third racks of oven for 15 minutes, then switch pan positions. Continue baking until cookies feel firm to the touch and are golden on the undersides, about 15 minutes.

Check to see that cookies are done. Remove from oven or add time as needed.

Let cookies cool on the baking sheets for 5 minutes. Place the powdered sugar in a medium bowl. Gently toss about four warm cookies at a time in the powdered sugar to thoroughly coat. Transfer to a cooling rack and let cool completely, about 30 minutes.

Roll the cooled cookies in powdered sugar a second time. Serve immediately. The cookies can be stored in an airtight container for up to 1 week, or frozen for up to 1 month.

Video Tutorial Bite Tutorial

Nutrition

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Tips & Tricks (5)

Toast Your Pecans First 🥜
Lightly toast the pecans in a dry skillet for 3-4 minutes before grinding to intensify their nutty flavor and create a more complex, sophisticated taste in your cookies.
Chill Your Dough Thoroughly ❄️
Refrigerate the dough for at least 30 minutes before baking to prevent spreading and ensure those signature tender, compact cookies with clean edges.
Double-Coat Your Powdered Sugar 🍪
Coat the warm cookies once immediately after baking, then coat again when completely cool for a thicker, more luxurious powdered sugar shell that won't fall off.
Use Room Temperature Butter Only 🧈
Ensure your unsalted butter is perfectly softened to room temperature before creaming—this creates a light, fluffy base that yields tender cookies instead of dense ones.
Don't Overbake—Visual Cues Matter 👀
Remove cookies when the bottoms are just barely golden but the tops still look pale; they continue cooking on the sheet and will firm up perfectly as they cool.