Mexican Wedding Cookies
Here's the world's simplest recipe for a batch of scrumptious Mexican Wedding Cookies. Don't forget a final sprinkling of powdered sugar and cinnamon. So good!
- Prep time
- 10 min
- Cook time
- 20 min
- Yield
- 8 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 cup pecans
- 1 cup butter
- 1/2 cup powdered sugar (plus more to coat)
- 2 cups flour
- 1 teaspoon vanilla
- 1/4 teaspoon salt
- 1 teaspoon cinnamon
Instructions
- 1
Toast the pecans for a few minutes in a dry skillet over medium heat.
- 2
Crush the pecans into small pieces and set aside. (Note: I used a food processor for everything in this recipe).
- 3
Add 1 cup room temperature butter and 1/2 cup powdered sugar to the food processor, along with 1 teaspoon vanilla. Combine well.
- 4
Add 2 cups flour and 1/4 teaspoon salt to the mixture. Combine until a dough has formed.
- 5
Add the dough to a mixing bowl and stir in the pecan pieces. Let this dough chill in the fridge for 30-60 minutes.
- 6
Form golfball sized rounds with the dough and roll them in powdered sugar. Bake for 20-25 minutes at 350F or until they just start to turn golden brown. (I used a standard sized baking sheet lined with parchment paper for easy cleanup).
- 7
Let cool for a few minutes and then give them a final sprinkling of powdered sugar and cinnamon. Serve immediately and store the leftovers in an airtight container in the fridge.