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–+ servings
Merry

Classic Nutty Shortbread

Soft, buttery, and coated in a snowy layer of powdered sugar, these Mexican wedding cookies are a timeless classic. With a nutty crunch from toasted pecans and a melt-in-your-mouth texture, they’re perfect for holidays, celebrations, or simply satisfying your sweet tooth. These cookies are easy to make, and their elegant simplicity makes them a favorite for gifting and sharing.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: Mexican
Ingredients Method Notes

Ingredients
  

  • 1 cup toasted pecans
  • 1 cup 2 sticks unsalted butter, softened
  • 2 1/4 cups all-purpose flour
  • 1/2 cup powdered sugar plus more for rolling
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon almond extract
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon sea salt

Method
 

  1. Toast the Pecans
  2. Place the pecans in a dry skillet over low heat.
  3. Toast for about 5 minutes, stirring frequently, until fragrant.
  4. Transfer the toasted pecans to a food processor and pulse until they form a coarse meal. Set aside.
  5. Make the Dough
  6. In a large mixing bowl or stand mixer, cream the softened butter, powdered sugar, and sea salt until light and fluffy (about 2–3 minutes).
  7. Add the vanilla extract, almond extract, and ground cinnamon. Mix until combined.
  8. Gradually add the all-purpose flour, mixing on low speed until just incorporated.
  9. Fold in the ground pecans with a spatula.
  10. Shape the Cookies
  11. Use a 1-tablespoon cookie scoop to portion out the dough. Roll each portion into a ball with your hands.
  12. Place the dough balls onto parchment-lined baking sheets, spacing them slightly apart.
  13. If the dough is sticky, chill it in the refrigerator for 30 minutes before rolling.
  14. Bake
  15. Preheat your oven to 350°F (175°C).
  16. Bake the cookies for 13–16 minutes, or until the bottoms are lightly golden. Do not overbake.
  17. Allow the cookies to cool on the baking sheets for 15 minutes.
  18. Coat in Powdered Sugar
  19. Roll the slightly warm cookies in powdered sugar until well-coated.
  20. For an extra-snowy look, dust them with another layer of powdered sugar just before serving.

Notes

  • Chill the Dough if Sticky: Chilling helps firm up the dough, making it easier to roll into balls.
  • Storage Tips: Store cookies in an airtight container at room temperature for up to 1 week or freeze them for up to 3 months.
  • Nut Variations: You can use almonds, walnuts, or hazelnuts in place of pecans.
  • Powdered Sugar: For the freshest taste, sift your powdered sugar before rolling the cookies.

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