Mexican Wedding Cookies

Name: Mexican Wedding Cookies
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 1 cup unsalted butter (softened (227g)); 1½ cups powdered sugar (divided (180g)); ¼ teaspoon salt; 1½ teaspoons vanilla extract; 1¾ cups all-purpose flour ((210g)); 1 cup finely chopped pecans

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Prep Time: 15 minutes

Cook Time: 15 minutes

Total: 30 minutes

Servings: 24

Author : John Kanell

mexican cookies mexican wedding cookies

Ingredients

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1 cup unsalted butter (softened (227 grams))1½ cups powdered sugar (divided (180 grams))¼ teaspoon salt1½ teaspoons vanilla extract1¾ cups all-purpose flour ((210 grams))1 cup finely chopped pecans

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Instructions

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Step 1

Preheat the oven to 350F. Line two baking sheets with parchment paper.

Step 2

In the bowl of a stand mixer fitted with a paddle attachment, beat together the butter, ½ cup confectioners’ sugar, and salt on medium speed until pale and fluffy, about 2 to 3 minutes. Beat in the vanilla until just combined.

Step 3

With the mixer on low, gradually add the flour, beating until well combined. Beat in the pecans until combined. Scoop the dough by tablespoonfuls and roll into balls between your palms. Place 1-inch apart on the baking sheets.

Step 4

Bake for 12 to 15 minutes or until the tops are set and the bottoms are golden brown. Let the cookies cool on the pans for 5 minutes.

Step 5

In a medium bowl, place the remaining 1 cup confectioners’ sugar. Working in batches, roll the warm cookies in the sugar, shaking off excess. Place a wire rack, and cool completely. Reroll cooled cookies in confectioners’ sugar again. Store cookies in an airtight container for up to 2 weeks.