Mexican Wedding Cookies
Melt-in-your-mouth buttery Mexican wedding cookies are loaded with chopped pecans and rolled in powdered sugar.
Servings 30 cookies
Calories 128kcal
Ingredients
- 1 cup unsalted butter
- 1½ cups powdered sugar
- ¼ teaspoon salt
- 1½ teaspoons vanilla extract
- ½ teaspoon almond extract
- 1¾ cup all-purpose flour
- 1 cup finely chopped pecans
Instructions
- Preheat oven to 350 degrees. Cover two large baking sheets with parchment paper.
- Using a stand mixer on medium speed, cream the butter and ½ cup of powdered sugar until fluffy and pale.
- Reduce the speed to low. Add the vanilla and almond extracts.
- With the mixer on low, slowly add the flour, beating until combined. Mix in the chopped pecans until incorporated.
- Use a 1-tablespoon scoop to portion the dough. Roll it into balls with the palms of your hands. Place the balls about 1¼ inches apart onto the prepared baking sheets.
- Bake for 12 minutes, or until the bottom is light golden brown. Cool the cookies for 15 minutes. Add the remaining powdered sugar to a medium wide bowl. Gently roll the cookies through the powdered sugar.
Notes
- Store cookies in an airtight container at room temperature for about a week.
- Freeze for up to 2 months in a freezer-safe container. Thaw on the counter overnight. You may want to re-roll the cookies in powdered sugar.
Nutrition
Calories: 128kcal | Carbohydrates: 12g | Protein: 1g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 16mg | Sodium: 21mg | Potassium: 24mg | Fiber: 1g | Sugar: 6g | Vitamin A: 191IU | Vitamin C: 0.04mg | Calcium: 5mg | Iron: 0.4mg