Oh, let me tell you about the joy of making *Mexican wedding cookies*! These little gems have a special place in my heart and in many cultures, too. I first discovered them at a family gathering, where the sweet, buttery aroma filled the air and drew everyone in like a warm hug. Did you know these cookies are often served at weddings, celebrations, and holidays? They’re just that delightful!
The moment you take a bite, you’ll be greeted with a melt-in-your-mouth texture that’s simply irresistible. The combination of finely chopped pecans and the rich flavor of butter creates a nutty goodness that’s hard to resist. And don’t even get me started on the powdered sugar coating—it’s like a sweet, snowy blanket that makes each cookie feel like a special treat. Trust me, once you try making these, you’ll be hooked, and they might just become a staple in your dessert repertoire!
Ingredients List
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 cup finely chopped pecans
- 1/4 teaspoon salt
- 1/2 cup powdered sugar for rolling
How to Prepare *Mexican Wedding Cookies*
Preheating the Oven
First things first—let’s get that oven nice and hot! Preheat it to 350°F (175°C). Preheating is super important because it helps our cookies bake evenly and achieve that lovely golden color. Trust me, you don’t want to skip this step or your cookies might end up a bit too doughy in the center!
Creaming the Butter and Sugar
Now, grab your mixing bowl and let’s get creaming! Start by adding your softened butter and 1/2 cup of powdered sugar. Using a hand mixer or a stand mixer, beat them together until the mixture is light and fluffy. This usually takes about 2-3 minutes. You want it to be airy, so don’t rush this step! The fluffiness will help create that melt-in-your-mouth texture we’re going for.
Adding Flavor and Dry Ingredients
Next up, let’s bring in some flavor! Add in that teaspoon of vanilla extract and mix it well. Now it’s time to introduce the dry ingredients. Gradually add the flour, salt, and finely chopped pecans to the bowl. Mix until everything is just combined—don’t overdo it! We want a nice dough that holds together without becoming tough. The smell of those pecans will start to waft through your kitchen, and it’s absolutely heavenly!
Shaping the Cookies
Now comes the fun part—shaping! Take small portions of dough (about a tablespoon each) and roll them into little balls. They don’t have to be perfect, but aim for a consistent size so they bake evenly. Place them on a baking sheet lined with parchment paper, leaving a little space in between each one. I usually fit about 12 to a sheet. You’ll be amazed at how quickly they come together!
Baking the Cookies
Alright, pop those cookies into your preheated oven and bake for 10-12 minutes. You’ll know they’re done when they’re lightly golden around the edges but still soft in the middle. Keep an eye on them—overbaking can lead to crunchy cookies, and we want soft and tender! Once they’re ready, let them cool for a minute on the sheet before moving to a wire rack.
Rolling in Powdered Sugar
Here’s where the magic happens! While your cookies are still warm, roll them in powdered sugar for the first time. This creates a sweet coating that sticks beautifully. Once they’ve cooled completely, roll them again in powdered sugar for that extra touch of sweetness. It’s like giving each cookie a lovely snowy blanket that makes them look as good as they taste!
Why You’ll Love This Recipe
- Quick and easy to prepare—perfect for last-minute gatherings!
- Rich, buttery flavor combined with the nutty crunch of pecans.
- These cookies have a melt-in-your-mouth texture that’s simply irresistible.
- They look beautiful dusted in powdered sugar, making them festive for any occasion.
- Perfect for sharing at parties, holidays, or just enjoying with a cup of coffee.
- Great for making ahead—just store them in an airtight container!
- Customizable! Try swapping out pecans for walnuts or even almonds for a different twist.
- They bring a taste of tradition and warmth to your dessert table.
Storage & Reheating Instructions
Once your *Mexican wedding cookies* are all baked and rolled in that sweet powdered sugar, you’ll want to make sure they stay fresh and delicious for as long as possible! The best way to store them is in an airtight container. This keeps them from drying out and helps maintain that lovely texture. I usually layer them between sheets of parchment paper to prevent sticking—trust me, it makes a difference!
These cookies are best enjoyed within a week, but they could last a little longer if stored properly. If you happen to have leftovers (which is rare, I know!), just keep them in a cool, dry place. If you want to enjoy them warm again, you can pop a cookie in the microwave for about 10-15 seconds. Just be careful not to overdo it; you want them warm, not hot! Enjoy every crumb, my friend!
Nutritional Information
Now, let’s talk about the nutritional side of these delightful *Mexican wedding cookies*! Each cookie is a little indulgence, and while we all love a treat now and then, it’s nice to know what’s in it. Here’s a typical breakdown per cookie—keep in mind, these values are estimates and can vary based on exact ingredients used:
- Calories: 120
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Cholesterol: 20mg
- Sodium: 50mg
- Carbohydrates: 12g
- Fiber: 1g
- Sugar: 3g
- Protein: 2g
So, there you have it! A little bit of indulgence that’s totally worth it. Enjoy your cookies in moderation, and they’ll bring a smile to your face without the guilt!
FAQ Section
Can I use a different nut instead of pecans?
Absolutely! If you prefer, you can swap out the pecans for walnuts or even almonds. Each nut brings its own unique flavor to the cookies, so feel free to experiment!
How should I store my cookies?
Store your *Mexican wedding cookies* in an airtight container at room temperature. They’ll stay fresh for up to a week. If you want to keep them longer, you can freeze them—just make sure to layer them with parchment paper to avoid sticking!
Can I make the dough ahead of time?
Yes, you can! Just prepare the dough, shape it into balls, and then freeze them on a baking sheet. Once they’re solid, transfer them to a freezer bag and store them for up to a month. When you’re ready to bake, just pop them straight into the oven—no need to thaw!
What can I serve these cookies with?
These delightful cookies pair wonderfully with a cup of coffee or tea! They’re also fantastic for dessert tables at parties or holidays. Try serving them alongside a rich chocolate dessert or a fruity tart for a lovely contrast!
Why did my cookies spread too much?
If your cookies spread too much during baking, it might be due to the butter being too soft or warm. Make sure your butter is just softened, not melting. Also, chilling the dough for about 30 minutes before baking can help them hold their shape better!
Can I use margarine instead of butter?
While you can use margarine, I really recommend sticking with unsalted butter for the best flavor and texture. Butter gives these cookies that rich, creamy taste we all love!
Do I have to roll them in powdered sugar twice?
I know it sounds like a lot, but yes! Rolling them in powdered sugar while warm helps it stick, and then another roll when they’re cool gives that beautiful finish. It’s totally worth the extra step for that sweet touch!
Mexican Wedding Cookies: 7 Irresistible Melts Await
- Total Time: 32 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Mexican wedding cookies are buttery, nutty treats rolled in powdered sugar.
Ingredients
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 cup finely chopped pecans
- 1/4 teaspoon salt
- 1/2 cup powdered sugar for rolling
Instructions
- Preheat your oven to 350°F (175°C).
- In a bowl, cream the butter and sugar until light.
- Add vanilla extract and mix well.
- Gradually add flour, salt, and nuts. Mix until combined.
- Shape the dough into small balls and place on a baking sheet.
- Bake for 10-12 minutes until lightly golden.
- Roll cookies in powdered sugar while warm.
- Let cool and roll in powdered sugar again before serving.
Notes
- Store in an airtight container.
- Best enjoyed within a week.
- Can substitute walnuts for pecans if desired.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 3g
- Sodium: 50mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
Keywords: Mexican wedding cookies, dessert, cookies, holiday treats
