Description
Delight in the melt-in-your-mouth texture of Mexican Wedding Cookies, a timeless treat that combines buttery goodness, a hint of nuttiness, and a powdered sugar coating. Perfect for celebrations or as an everyday indulgence, these cookies are simple to make and universally loved.
Ingredients
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar, plus extra for coating
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 cup finely chopped pecans or almonds (substitute walnuts if preferred)
- 1/4 teaspoon salt
Instructions
- Prepare Your Workspace:
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper for easy cleanup. - Cream the Butter and Sugar:
In a large mixing bowl, cream together the softened butter and 1/2 cup powdered sugar until the mixture is light and fluffy. Stir in the vanilla extract to enhance the flavor. - Combine Dry Ingredients:
Gradually add the all-purpose flour, salt, and finely chopped nuts to the butter mixture. Mix until a soft dough forms. If the dough feels sticky, chill it for 15 minutes to make it easier to handle. - Shape the Cookies:
Roll the dough into 1-inch balls using your hands. Arrange the balls on the prepared baking sheets, leaving about 1 inch of space between each cookie. - Bake to Perfection:
Bake the cookies for 12–15 minutes, or until the bottoms are lightly golden. Keep an eye on them to avoid overbaking; these cookies should remain pale. - Coat with Powdered Sugar:
Let the cookies cool on the baking sheets for about 5 minutes. While they’re still warm, roll each cookie in powdered sugar to coat them generously. Place them on a wire rack to cool completely, then roll them in powdered sugar again for a snowy finish.
Notes
- For a gluten-free version, substitute all-purpose flour with almond flour.
- If you’re making a nut-free version, swap pecans or almonds for sunflower seeds or pumpkin seeds.
- Store cookies in an airtight container at room temperature for up to one week, or freeze for longer storage.
- To ensure an even coating of powdered sugar, roll the cookies twice—once while warm and again when fully cooled.
- Prep Time: 15 minutes
- Cook Time: 12–15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Mexican