Mexican Wedding Cookies
One of my favorite Christmas cookies. The flavor is so simple and classic.
Prep Time20 minutes mins
Cook Time14 minutes mins
Chill Time2 hours hrs
Total Time2 hours hrs 34 minutes mins
Servings: 46 cookies
- 1 cup pecans, toasted and finely chopped
- 1 cup (2 sticks) unsalted butter, at room temperature
- 3/4 cup (85g) powdered sugar
- 2 teaspoons vanilla extract
- 2 cups (250g) all-purpose flour
- 1/2 teaspoon kosher salt
- Powdered sugar, for rolling
Heat a dry skillet on medium heat. Toast the nuts for about 5-8 minutes, or until they smell nutty. Remove nuts from pan so they don’t burn. Finely chop the nuts.
Using an electric mixer on medium speed, cream together the butter and sugar until smooth and creamy, about 2 minutes. Add the vanilla and beat until combined.
Switching the mixer to low, add the flour and salt until just combined. Stir in the crushed nuts.
Chill the dough for two hours.
Preheat the oven to 350°F. You may need to leave the dough on the counter for 15 minutes if it’s to stiff. Scoop dough into tablespoon sized balls. Place on lined baking sheet and bake for 14 minutes.
Let the cookies cool on a baking sheet for 10 minutes before transferring to a wire rack to cool completely. Once cool, coat in powdered sugar.
Freezing: Raw dough will freeze well. You can also freeze the baked cookies. Skip the coating in powdered sugar step until you’re ready to serve. Thaw the cookies in the fridge. Once fully thawed, leave at room temperature for about 30 minutes. Then you can roll them in powdered sugar. The reason I say to thaw in the fridge first and not go straight to room temperature is to avoid condensation.