Mexican Wedding Cookies
These melt-in-your-mouth cookies combine buttery dough with toasted pecans and a snowy powdered sugar coating, perfect for holiday gatherings or any celebration.
Ingredients
Cookie Dough
- 1 cup unsalted butter softened
- 0.5 cup granulated sugar
- 2 teaspoons vanilla extract
- 2.25 cups all-purpose flour
- 0.25 teaspoon salt
- 0.75 cup pecans or walnuts finely chopped and toasted
Coating
- 0.5 cup powdered sugar
Instructions
Cookie Dough
- Preheat your oven to 350°F and position racks in the upper and lower thirds.
- In a stand mixer fitted with the paddle attachment, beat the butter, sugar, and vanilla until light and fluffy, about 3 minutes.
- Add flour and salt; mix on low speed until no streaks of flour remain.
- Stir in the chopped nuts until evenly distributed.
- Use a 1-inch cookie scoop to portion dough balls; place 1½ inches apart on parchment-lined baking sheets.
- Bake 15 to 18 minutes, until the cookie bottoms are light golden brown.
- Transfer cookies to a wire rack and let rest 5 minutes.
Coating
- Pour powdered sugar into a shallow bowl and roll warm cookies to coat. Let cool completely, then roll again for a snowy finish.
Notes
Chill your baking sheets between batches for more even baking results.
Store cookies in an airtight container at room temperature for up to 5 days; freeze for up to 3 months.