Best Mexican Wedding Cookies
If you want to make Mexican wedding cookies that practically melt in your mouth, you need this recipe! I'll teach you how to make these buttery pecan cookies with just 10 minutes of prep, 6 ingredients, and one mixing bowl!
Servings: 25 cookies
Ingredients
- 2 cups (227g) powdered sugar divided
- 1 ¼ cup (143g) chopped pecans
- 1 cup (226g) unsalted butter room temperature, 2 sticks
- 2 ½ cups (300g) all-purpose flour
- 1 tsp salt
- 1 Tbsp vanilla
Instructions
- In a large bowl cream together with a hand mixer the butter, 1 cup powdered sugar, and vanilla until light and fluffy. About 3-5 minutes. Add in the flour and salt, mix again until combined.2 cups (227g) powdered sugar, 1 cup (226g) unsalted butter, 2 ½ cups (300g) all-purpose flour, 1 Tbsp vanilla, 1 tsp salt
- Add in the chopped pecans, folding them in with a rubber spatula until evenly incorporated. Cover the dough and chill in the fridge for at least 2 hours.1 ¼ cup (143g) chopped pecans
- When done chilling, preheat the oven to 350ºF. Prepare a baking sheet with parchment paper or a silicone baking mat. Form the dough into 1 inch balls. Place the remaining 1 cup of powdered sugar in a small bowl. Roll the dough balls in powdered sugar and place on a baking sheet.
- Bake for 15-20 minutes. Allow to cool and roll again in powdered sugar if desired.
Nutrition
Calories: 187kcal | Carbohydrates: 20g | Protein: 2g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 20mg | Sodium: 95mg | Potassium: 39mg | Fiber: 1g | Sugar: 10g | Vitamin A: 230IU | Vitamin C: 0.1mg | Calcium: 8mg | Iron: 1mg