Mexican Wedding Cookies
These Mexican Wedding Cookies are buttery, tender, and filled with toasted pecans. Rolled in powdered sugar, they’re an easy Mexican cookie that’s perfect for sharing.
Servings: 16
Calories: 232kcal
Ingredients
- 1 cup unsalted butter (softened)
- 1 cup powdered sugar
- 2 tsps vanilla
- ½ teaspoon salt
- 2 cups flour
- 1 cup toasted pecans
- Powdered sugar (for rolling) About 1 cup
Instructions
- Preheat oven to 375 degrees F
- Mix butter, powdered sugar, vanilla, and salt in a bowl.
- Beat until creamy. (About 2-3 minutes)
- Slowly add the flour. Mix on low while doing this.
- Occasionally scrape down the sides of the bowl.
- Add the nuts. Using a spatula work the nuts into the dough.
- Take about 1 tablespoon of the dough.
- Using your hands, roll into a small ball. Place on a lined cookie sheet.
- Space the cookies about 1” apart. Repeat until there is no more dough.
- Bake for 10-12 minutes.
- The bottoms of the cookies will be golden brown.
- Let cool on a cooling rack. About 10 minutes.
- Then roll each cookie on powdered sugar.
- Repeat with all the cookies.
- Enjoy!
Video
Notes
Not a fan of pecans? Make this recipe with walnuts.
Let the cookies cool for about 10 minutes. If they are warm, the powdered sugar will soak into the cookie. If that happens, simply wait a little longer until they are cool and roll in the powdered sugar again.
FOR SMALLER COOKIES: Use only ½ tablespoon of the batter to form the balls.
Bake for 8 minutes, or until golden brown.
Bake for 8 minutes, or until golden brown.
Nutrition
Calories: 232kcal | Carbohydrates: 20g | Protein: 2g | Fat: 16g | Saturated Fat: 8g | Cholesterol: 31mg | Sodium: 75mg | Potassium: 45mg | Fiber: 1g | Sugar: 8g | Vitamin A: 358IU | Vitamin C: 1mg | Calcium: 10mg | Iron: 1mg