Mexican Wedding Cookies

Mexican Wedding Cookies are a deliciously sweet cookie made with crushed pecans, coated in sugar, with a tender, buttery crumble.

Course Dessert

Cuisine Mexican

Keyword cookie, cookies, mexican, wedding

Prep Time 5

Cook Time 10

Chill 20

Total Time 35

Servings cookies

Calories 125kcal

In a small mixing bowl, combine the flour, and finely chopped pecans. Set aside.
In a medium mixing bowl, cream the butter and the 1/3 cup confectioner's sugar with an electric hand or stand mixer. Beat for 2 minutes; Add vanilla and mix well.
Stir in by hand, the flour and nut mixture. Mix just until the dough comes together and is combined. Cover with plastic wrap and chill for 20 minutes in the refrigerator.
Pre-heat the oven to 350 degrees F. Prepare the baking sheet with parchment paper.
Using a cookie scoop, roll each scoop into a ball shape and place them on the prepared baking sheet. Bake for 10 minutes, or until lightly browned on the bottom. Do not over bake.
When cookies are cool enough to handle, around 2 minutes out of the oven, gently roll them in the confectioner's sugar and place them on a cooling rack to cool. After the cookies have cooled, roll the cookies a second time in the confectioner's sugar.

If a cookie scoop is not available (#60 scoop), use a tablespoon for the scoop. It’s important for the cookies to be uniform in size for adequate baking uniformly.
Use a food processor or hand-held chopper to finely chop the walnuts.
You can use unsalted butter in place of salted, if desired; add 1/2 teaspoon salt.
Walnuts may be substituted for the pecans.
If the dough seems dry and does not hold together in the shape of a round ball in your hand, simply add water to the dough. Start with 1/2 tablespoon till you can roll the ball without it being crumbly.
Doing more or less of the chopped nuts and flour will affect the texture of the cookie.
Store in an airtight container, at room temperature, for up to one week.
These can be frozen for up to 3 months, but please freeze before the cookies are rolled in the sugar. Thaw in the fridge and then proceed with the baking directions above.