Awesome Mexican Wedding Cookies
Submitted by snakebrain1
Buttery pecan shortbread balls rolled in snowy powdered sugar for these melt-in-your-mouth Mexican wedding cookies. A holiday favorite that’s actually simple enough for weeknight baking.
YIELD
36 servingsPREP
10 minCOOK
15 minREADY
30 minThese tender, crumbly cookies literally dissolve on your tongue, thanks to the high ratio of butter to flour and finely chopped pecans mixed right into the dough.
Rolling the warm cookies in powdered sugar creates that signature snowy coating, while a second roll after cooling ensures they’re completely covered.
Traditionally wrapped in colorful fringed tissue paper at Mexican celebrations, these cookies are just as welcome at Christmas cookie exchanges or afternoon tea.
Kitchen Tips
- Let the butter come to room temperature for easy creaming and a lighter texture
- Form uniform ¾ to 1-inch balls so they bake evenly
- Roll cookies in powdered sugar while still slightly warm (they’ll absorb more sugar), then roll again when completely cool for maximum coating
Ingredients
Directions
Preheat the oven to 375℉ (190℃).
In your mixer cream together the butter salt, vanilla, and 3 tablespoons of the powdered sugar until smooth and fluffy.
Add the flour and pecans, and mix for 1 minute. Form small ¾ to 1 inch balls of dough.
Place them 1 inch apart on a baking sheet.
Bake for 15 minutes, until they are lightly browned.
While the cookies are still a bit warm roll them in the remaining powdered sugar.
Cool completely, and store in an air tight container.
It is tradition to wrap these rich cookies in colored tissue paper with fringed edges.
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