Mexican Wedding Cookies

Every time I think of Mexican Wedding Cookies, I’m transported back to my childhood kitchen, where the air was filled with the warm scent of baked goods and laughter. It was during the holidays that my family would gather to bake these delightful treats, each of us taking turns rolling the dough into perfect little balls. The first bite always took me by surprise, a sweet and buttery explosion thanks to the finely chopped pecans. These cookies weren’t just a dessert; they were a symbol of togetherness, love, and tradition. My grandmother had the best recipe, one that had been passed down through generations, and I didn’t realize then how much I would cherish those moments of baking with her. As we mixed, rolled, and coated the cookies in powdered sugar, I felt like we were creating something truly magical. Each cookie felt like a little celebration, a tiny piece of joy that brought warmth to our hearts and smiles to our faces.

Everything You Need for Mexican Wedding Cookies

To make delicious Mexican Wedding Cookies, it’s essential to use high-quality ingredients that work harmoniously together. The combination of unsalted butter, powdered sugar, and all-purpose flour creates a smooth, buttery dough that melts in your mouth. The pecans add a rich, nutty flavor, while the cornstarch ensures a delicate texture. Together, these ingredients create a cookie that’s not only flavorful but also beautifully textured.

• Pecan halves: 1/3 cup, adds a delicious crunch and nutty flavor to the cookies.
• Unsalted butter: 1 cup, provides a rich, creamy base for the cookie dough.
• Powdered sugar: 3/4 cup, sweetens the dough and creates a lovely coating.
• Salt: 1/2 teaspoon, enhances the flavors of the other ingredients.
• Vanilla extract: 2 teaspoons, adds depth and warmth to the cookies.
• All-purpose flour: 1-3/4 cups, forms the structure of the cookie.
• Cornstarch: 1 tablespoon, makes the cookie tender and light.
• Powdered sugar: for coating, adds a sweet finish to the cookies.

Cooking Instructions for Mexican Wedding Cookies

Making Mexican Wedding Cookies is a delightful process that fills your kitchen with wonderful aromas. Follow these steps for perfect results.

1. Preheat your oven to 350°F (175°C). This initial step is crucial, as it ensures even baking. While the oven heats, prepare your pecans by spreading them in an even layer on a half sheet pan. Bake for about 5 to 7 minutes or until they become fragrant. Keep an eye on them to prevent burning. Once they’re done, remove them from the oven and let them cool completely.
2. Once your pecans have cooled, place them in a mini food processor. Pulse or chop them into very small pieces. Be careful not to over-pulse, as that will turn them into pecan butter instead of the desired texture.
3. In a stand mixer or a large bowl, combine the unsalted butter and 3/4 cup of powdered sugar. Beat together until the mixture is smooth and creamy, about 3 to 4 minutes. The color should lighten as the sugar is incorporated.
4. Next, add the vanilla extract, salt, cornstarch, and your finely chopped pecans. Mix until everything is well combined.
5. Now it’s time to add in the all-purpose flour. Mix until combined and smooth. Initially, the dough will seem sandy and crumbly, but keep mixing until it comes together. Avoid overmixing, as that can lead to tough cookies.
6. Wrap your cookie dough in plastic wrap and refrigerate it for about 1 to 2 hours. Chilling the dough helps to improve the texture and makes it easier to roll.
7. After chilling, use a tablespoon measuring spoon to scoop out the dough. Roll each portion into a ball. If your dough becomes too warm while rolling, feel free to pop it into the freezer for 10 to 15 minutes to firm up.
8. At this point, preheat your oven to 375°F (190°C). Line a light-colored sheet pan with a silicone baking mat or parchment paper. This step helps to prevent the cookies from sticking and ensures they bake evenly.
9. Place the cookie balls on the prepared baking sheet, spacing them apart. Bake for about 7 to 11 minutes, or until the edges start to brown slightly. They might spread a little, and that’s okay.
10. Once baked, let the cookies cool on the tray for 3 to 5 minutes before transferring them to a wire cooling rack. Allow them to cool for a few minutes.
11. Prepare a bowl of powdered sugar for coating. Roll the warm cookies in the powdered sugar until fully coated, then place them back on the cooling rack. Let them cool a bit longer and roll them in powdered sugar again for an extra sweet finish.

Expert Tips about Mexican Wedding Cookies

To ensure your Mexican Wedding Cookies turn out perfectly each time, consider these expert tips:

• Storage: Store your cookies in an airtight container at room temperature. They’re best enjoyed within 1 to 3 days for optimal freshness.
• Freezing: You can freeze the cookie dough for future use. Just shape the dough into balls and freeze on a baking sheet, then transfer to a zip-top bag. When ready to bake, no need to thaw—just add a couple of extra minutes to the baking time.
• Pairing: These cookies pair wonderfully with coffee or tea, making them a perfect afternoon treat.
• Variations: Try using different nuts, such as walnuts or almonds, for a unique twist on flavor.
• Presentation: For special occasions, consider dusting with colored sugar for a festive touch!

Side Dish Ideas for Mexican Wedding Cookies

When serving Mexican Wedding Cookies, consider the following ideas to enhance your experience:

• Tea Time: These cookies are perfect for afternoon tea or coffee breaks. Serve them alongside a steaming cup of tea or coffee for a delightful pairing.
• Holiday Gatherings: Ideal for holiday celebrations, these cookies can be part of a festive dessert table. Their appearance and taste always garner compliments.
• Gift Giving: Pack them in decorative tin boxes as gifts for friends and family. They make a thoughtful, homemade present that’s sure to be appreciated.
• Picnics: Take these cookies on a picnic! Their sturdy texture makes them easy to transport, and they’ll be a sweet delight outdoors.
• Ice Cream Sandwiches: Consider using two cookies to make ice cream sandwiches. They pair beautifully with a scoop of vanilla or chocolate ice cream.

FAQ

Conclusion

Mexican Wedding Cookies are truly a delightful treat that embodies the warmth of tradition and the joy of family gatherings. Their buttery, nutty flavor and snowy powdered sugar coating make them irresistible. I encourage you to try this recipe and share these cookies with your loved ones; they’re sure to become a cherished part of your dessert repertoire!

Mexican Wedding Cookies

The ultimate comfort food, these Mexican Wedding Cookies are buttery, nutty, and perfectly sweet. With a melt-in-your-mouth texture and a delightful coating of powdered sugar, they make a wonderful treat for any occasion. Try making them tonight for a taste of this beloved classic!

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 10 minutes mins

Total Time 30 minutes mins

Servings: 40 cookies

Course: Desserts

Cuisine: Mexican

Calories: 120

Ingredients Equipment Method Notes

Ingredients

  

• 1/3 cup Pecan halves
• 1 cup Unsalted butter
• 3/4 cup Powdered sugar
• 1/2 teaspoon Salt
• 2 teaspoons Vanilla extract
• 1-3/4 cups All-purpose flour
• 1 tablespoon Cornstarch
• for coating Powdered sugar

Equipment

• Stand mixer or hand mixer
• Half sheet pan (13″ x 18″)
• Silicone baking mat
• Cooling rack

Method

 

1. Preheat your oven to 350°F (175°C). This initial step is crucial, as it ensures even baking. While the oven heats, prepare your pecans by spreading them in an even layer on a half sheet pan. Bake for about 5 to 7 minutes or until they become fragrant. Keep an eye on them to prevent burning. Once they’re done, remove them from the oven and let them cool completely.
2. Once your pecans have cooled, place them in a mini food processor. Pulse or chop them into very small pieces. Be careful not to over-pulse, as that will turn them into pecan butter instead of the desired texture.
3. In a stand mixer or a large bowl, combine the unsalted butter and 3/4 cup of powdered sugar. Beat together until the mixture is smooth and creamy, about 3 to 4 minutes. The color should lighten as the sugar is incorporated.
4. Next, add the vanilla extract, salt, cornstarch, and your finely chopped pecans. Mix until everything is well combined.
5. Now it’s time to add in the all-purpose flour. Mix until combined and smooth. Initially, the dough will seem sandy and crumbly, but keep mixing until it comes together. Avoid overmixing, as that can lead to tough cookies.
6. Wrap your cookie dough in plastic wrap and refrigerate it for about 1 to 2 hours. Chilling the dough helps to improve the texture and makes it easier to roll.
7. After chilling, use a tablespoon measuring spoon to scoop out the dough. Roll each portion into a ball. If your dough becomes too warm while rolling, feel free to pop it into the freezer for 10 to 15 minutes to firm up.
8. At this point, preheat your oven to 375°F (190°C). Line a light-colored sheet pan with a silicone baking mat or parchment paper. This step helps to prevent the cookies from sticking and ensures they bake evenly.
9. Place the cookie balls on the prepared baking sheet, spacing them apart. Bake for about 7 to 11 minutes, or until the edges start to brown slightly. They might spread a little, and that's okay.
10. Once baked, let the cookies cool on the tray for 3 to 5 minutes before transferring them to a wire cooling rack. Allow them to cool for a few minutes.
11. Prepare a bowl of powdered sugar for coating. Roll the warm cookies in the powdered sugar until fully coated, then place them back on the cooling rack. Let them cool a bit longer and roll them in powdered sugar again for an extra sweet finish.

Notes

• Tip 1: It’s important to use good-quality butter—not margarine. Use unsalted so you can control the salt amount. Make sure the butter is at room temperature, not melted or softened.
• Tip 2: I’ll sometimes use vanilla bean paste; 1 teaspoon of paste if using!
• Tip 3: Cookies turned out best every time with a silicone liner. The darker the trays, the darker the bottoms of the cookies.
• Tip 4: Store in an airtight container at room temperature. Reroll in additional powdered sugar as needed.
• Tip 5: Best enjoyed within 1 to 3 days.

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Meet Margot Vance

Founding Savor Feasts was my way of celebrating the art of generous cooking. I believe that food should be abundant, flavorful, and memorable. I personally cook, test, and photograph our recipes to ensure they bring a sense of occasion to your table, whether it is a simple dinner or a grand holiday celebration.