Description
Mexican Wedding Cookies are buttery, melt-in-your-mouth treats featuring toasted pecans and a delicate blend of cinnamon and vanilla. Perfect for holidays or anytime you want a sweet, nutty cookie with a dusting of powdered sugar.
Ingredients
Nuts
- 1 heaping cup pecans
Dry Ingredients
- 1¼ cups powdered sugar, divided
- 1¾ cups all-purpose flour
- ¼ teaspoon cinnamon
- ½ teaspoon sea salt
Wet Ingredients
- 1 cup (2 sticks) unsalted butter, at room temperature
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
Instructions
- Preheat Oven and Prepare Pans: Preheat the oven to 350°F (177°C). Line two baking sheets with parchment paper to prevent sticking and allow easy cleanup.
- Toast Pecans: In a medium skillet over low heat, toast the pecans for about 5 minutes until they become fragrant, which enhances their flavor. Let them cool slightly, then transfer to a food processor and pulse until you achieve a coarse meal texture.
- Prepare Powdered Sugar for Rolling: Measure ¾ cup of powdered sugar into a medium bowl and set aside; this will be used later to coat the baked cookies.
- Mix Dry Ingredients: In another medium bowl, combine the all-purpose flour and cinnamon thoroughly. This mixture will add subtle spice to the cookies.
- Cream Butter and Sugar: In the bowl of a stand mixer, cream together the softened butter, remaining ½ cup powdered sugar, and sea salt until the mixture is light and fluffy. This process helps to aerate the dough for a tender texture.
- Add Extracts and Dry Mixture: Mix in the vanilla and almond extracts to the creamed butter mixture. Gradually incorporate the flour and cinnamon mixture, then fold in the toasted pecans, mixing until well combined.
- Form Cookie Dough Balls: Using a 1-tablespoon cookie scoop, portion out the dough and roll it into smooth balls with your hands. If the dough feels too sticky to handle, chill it in the refrigerator for 30 minutes to firm it up before rolling.
- Bake the Cookies: Place the dough balls evenly spaced on the prepared baking sheets. Bake in the preheated oven for 13 to 16 minutes, or until the bottoms are just golden and the edges set.
- Cool and Coat: Allow the cookies to cool on the baking sheets for 15 minutes to set. While still warm, gently roll each cookie in the reserved powdered sugar until coated.
- Final Cooling: Transfer the coated cookies to a wire rack to cool completely before serving or storing.
Notes
- Toast pecans carefully over low heat to avoid burning and maximize flavor.
- Chilling the dough helps manage sticky dough for easier rolling.
- Rolling the warm cookies in powdered sugar ensures the sugar adheres well for that classic powdery coating.
- Store cookies in an airtight container at room temperature for up to one week.
- These cookies freeze well, both before and after baking.
- Prep Time: 20 minutes
- Cook Time: 16 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Mexican