Traditional Mexican Cookie Recipe (Wedding Cookies)
This traditional Mexican Cookie Recipe, also known as Mexican Wedding Cookies, is a classic crumbly shortbread cookie made with pecans, and double rolled in powdered sugar for the ultimate treat. Perfect for the Christmas season.
Ingredients
- 2 cups flour
- ½ teaspoon salt
- 1 cup finely chopped, lightly toasted pecans
- 1 cup unsalted butter at room temperature (2 sticks)
- 1 ½ cups confectioners sugar divided
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
Instructions
- Prepare the pecans by toasting them over low heat in a skillet for about 3-5 minutes. Use a food processor to pulse them into small pieces, or simply place the pecans in a large Ziploc bag and lightly pound the nuts until broken into small pieces.
- In a small bowl, combine the flour and salt and stir in the pecans. Set aside.
- In a large bowl, cream the softened butter and ½ cup of confectioners’ sugar together. Mix in the extracts. Slowly add the flour mixture, ½ cup at a time, until completely combined, scraping down the sides of the bowl as you go.
- Wrap the ball of dough in plastic wrap. Refrigerate the dough for at least 1 hour, or up to 24 hours. This will make the dough easier to handle.
- Preheat the oven to 325 degrees F. Line two baking sheets with parchment paper.
- Put the remaining 1 cup of confectioners’ sugar in a low-sided bowl or on a plate. Form the dough into 1-inch balls. Roll each ball in the confectioners’ sugar. Place the cookies on the prepared baking sheets. You should be able to fit 6-8 cookie dough balls on each baking sheet. Don’t crowd the pan!Bake the cookies for 15-20 minutes or until the cookies are a light golden brown. (Watch carefully - do not overbake!)(If baking two cookie sheets at the same time, switch the cookie sheets from one rack to the other at the halfway mark, and roate the sheets 180 degrees to ensure the cookies bake evenly.)
Notes
- Chilling the dough makes it much easier to handle and will prevent the cookies from spreading.
- A cookie scoop makes creating the cookie dough balls slightly easier.
- Allow the cookies to cool slightly after baking before rolling in the powdered sugar to prevent the sugar from melting.
Nutrition
Calories: 164kcalCarbohydrates: 16gProtein: 2gFat: 11gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.3gCholesterol: 20mgSodium: 50mgPotassium: 31mgFiber: 1gSugar: 8gVitamin A: 239IUVitamin C: 0.05mgCalcium: 7mgIron: 1mg
Tried this recipe?Let me know how it was!