Truth be told I do not bake a lot. I have a few things I like to bake, and I am trying more and more things in the baking arena, but I am first a cook for sure. So rest assured that aside from the the fact that these Mexican Wedding Cookies taste divine, (yes I said divine 😂) they are also very simple to make. I mean like ridiculously simple. Really! Trust me, if I can make these cookies, you can definitely make these cookies. Check this out…
How to Make Mexican Wedding Cookies
First thing to do is to take your butter out of the fridge and get the oven preheating to 325°. Let the butter soften for about 30-45 minutes, depending on the temperature of your house. While the butter is softening, place the pecans on a baking sheet and toast in the oven for 10 minutes. Once done toasting, move the pecans to a cutting board to cool so they don’t continue cooking from the heat on the baking sheet. Once they are completely cool, chop finely and place to the side.
Next, add the flour, sugar, vanilla, pecans and butter into a large mixing bowl. Mix well to evenly incorporate everything. I use my hands to be honest, use what tools work best! 🙌🏼 It really makes it a lot easier to break up the butter so you do not have any large chunks floating around. Yes, it’s a little messy, but just wait…there’s lots of powdered sugar in your life real soon, LOTS! 😂
Forming the cookies
Using a small cookie scoop, (This one works great and I have had it FOREVER) scoop up the cookie dough and pack it in firmly. Release the dough from the scoop, and with your hands smooth over any large cracks, and place on a parchment lined baking sheet. You can put them pretty close together since they do not expand all that much.
Bake for 13-15 minutes, give or take. The time will depend on your oven. These cookies to not get very brown so as soon as you see a little hint of browning they will be done. Should look like this…
Perfectly cooked and ready for some powdered sugar…[/caption]
After all of the cookies are baked and completely cooled, add the powdered sugar into a bowl and toss a few at a time. Or feel free to have some fun and sprinkle it on like I did…looks like its snowing
These cookies make such a fun addition to any cookie platter, especially around the holidays. They’re just so festive! ⛄🎄🎅🕯
TIP: You can freeze these, just do so without the powdered sugar. You can add that once they are thawed (thaw in the fridge) and are brought up to room temperature. Also, if you are shipping them, as I just did when I sent a bunch to my family in Florida, place in a Ziploc bag and toss in a few tablespoons of extra powdered sugar. They won’t mind the mess…😋
Hope you enjoy these cookies as much as me and my family do!
❤, 👑🐝
Mexican Wedding Cookies
Ingredients
- 8 oz unsalted butter
- 1/4 C granulated cane sugar or white sugar
- 2 tsp vanilla extract pure
- 2 C All-purpose flour
- 6 oz pecans
- 1/2 C confectioner’s sugar
Instructions
- Preheat oven to 325°
- Toast pecans for 10 minutes then chop finely (do not proceed to the next step until the pecans are completely cooled)
- Combine all of the ingredients (except for the confectioner’s sugar) into a large bowl and mix completely
- Using a small cookie scoop (mine holds about a tablespoon) scoop up some of the cookie dough and press it in firmly. Release it from the cookie scoop and smooth out any cracks. Place onto a parchment lined cookie sheet.
- Cook each batch for 13-15 minutes, depending on your oven and the size you make your cookies, until you can see a little bit of golden brown on the edges.
- Place on a wire rack to cool completely.
- Once all of the cookies are completely cooled, toss in a medium bowl, a few at a time, with the powdered sugar.
Hi! My name is Dayna. I love to cook and experiment in the kitchen making delicious meals for my family and friends. I'm always on the hunt for new and exciting recipes. Delicious and healthy meals do not have to be complicated or time-consuming. Take a look!
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