Mexican Wedding Cookies Recipe
This Mexican wedding cookies recipe is a delicious buttery cookies recipe and perfect for the holiday season.
Serving24 cookies
Ingredients
- 1 cup butter, softened at room temperature
- ½ cup powdered sugar, sifted
- 1 teaspoon vanilla
- ¼ teaspoon almond extract
- 2¼ cup all-purpose flour, sifted
- ¼ teaspoon cinnamon
- ¼ teaspoon salt
- ½ cup finely chopped pecans
- ¾ cuo powdered sugar, for rolling the cookies
Instructions
- Cream. In the bowl of a standup mixer, beat together the butter and powdered sugar on high speed until light and fluffy (about 3 minutes).
- Add the extracts. Mix the vanilla and almond extracts into the butter mixture.
- Add the dry ingredients. Add the flour, cinnamon, and salt to the butter mixture and mix just until incorporated.
- Fold in the pecans. Gently fold the pecans into the cookie dough.
- Chill. Cover the mixing bowl with plastic wrap and chill in the fridge for 1 hour.
- Prepare to bake. Preheat the oven to 400 degrees F and line a baking sheet with parchment paper.
- Make the dough balls. Form the dough into 1 ½ tablespoon-sized balls, rolling each between your hands before arranging on the prepared baking sheet with an inch or so between each.
- Bake. Bake the cookies for 10 minutes or until lightly golden brown.
- Coat in powdered sugar. Allow the cookies to rest outside of the oven until they are cool enough to handle. Fill a small bowl with ¾ cup powdered sugar and, 1 by 1, roll each cookie in the powdered sugar to thoroughly coat it.
- Cool. Place each well-coated cookie on a cooling rack to cool completely before diving in.
Notes
- You can store these in an airtight container for up to a week in a cool dry area or you can place them in a freezer-safe container for up to 3 months.
Nutrition
Calories: 135 kcal · Carbohydrates: 12 g · Protein: 1 g · Fat: 9 g · Saturated Fat: 5 g · Polyunsaturated Fat: 1 g · Monounsaturated Fat: 3 g · Trans Fat: 0.3 g · Cholesterol: 20 mg · Sodium: 85 mg · Potassium: 24 mg · Fiber: 1 g · Sugar: 3 g · Vitamin A: 238 IU · Vitamin C: 0.02 mg · Calcium: 6 mg · Iron: 1 mg