Description
This easy recipe delivers delicate, melt-in-your-mouth Mexican wedding cookies with a delightful sweetness and powdery finish. Perfect for family-friendly desserts, these buttery treats use common pantry staples and are wonderful for school lunches or special occasions.
Ingredients
- 1 cup (227g) unsalted butter, softened
- 0.5 cup (60g) powdered sugar, for dough
- 1 cup (120g) powdered sugar, for coating
- 2 cups (240g) all-purpose flour
- 1 cup (120g) finely chopped pecans or walnuts
- 1 teaspoon (5 ml) pure vanilla extract
- 0.25 teaspoon (1.25 ml) fine sea salt
Instructions
- Prep Oven & Nuts: Preheat oven to 350 degrees F (175 degrees C). Line two baking sheets with parchment paper. Toast 1 cup (120g) finely chopped pecans or walnuts on a dry baking sheet for 5-7 minutes until fragrant and slightly darker. Let them cool completely.
- Cream Butter & Sugar: In a large mixing bowl, cream 1 cup (227g) softened unsalted butter and 0.5 cup (60g) powdered sugar with an electric mixer on medium speed for 2-3 minutes until light and fluffy.
- Add Vanilla: Beat in 1 teaspoon (5 ml) pure vanilla extract until just combined.
- Combine Dry Ingredients: In a separate medium bowl, whisk together 2 cups (240g) all-purpose flour and 0.25 teaspoon (1.25 ml) fine sea salt until well combined and lump-free.
- Form Dough: Gradually add the dry ingredients to the wet, mixing on low speed until just combined and a soft dough forms. Do not overmix.
- Chill Dough: Cover the dough and chill in the refrigerator for at least 30 minutes until firm, not sticky.
- Roll Balls: Scoop rounded tablespoons (about 15-gram portions) of dough and roll them into uniform 1-inch (2.5 cm) balls. Place the balls about 1 inch (2.5 cm) apart on the prepared baking sheets.
- Bake Cookies: Bake for 12-15 minutes, or until the edges are lightly golden and the cookies are set but still pale on top.
- Coat Warm Cookies: Remove cookies from the oven and let cool on the baking sheets for 5 minutes. While still warm, gently roll each cookie generously in 1 cup (120g) of extra powdered sugar until fully coated.
- Second Coat & Cool: Transfer the coated cookies to a wire rack to cool completely. For an extra thick coating, roll them in powdered sugar a second time once cooled, if desired.
Notes
Ensure your butter isn’t too warm and chill the dough longer for firm results and to prevent cookies from flattening. If dough is too sticky, add a tablespoon of flour at a time until workable. Roll cookies immediately after baking while still warm for the best powdered sugar adherence. Store in an airtight container at room temperature for up to a week.
- Prep Time: 45 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Mexican-inspired
Nutrition
- Serving Size: 1 cookie (approx. 20-25g)
- Calories: 150 calories
- Sugar: 15 g
- Sodium: 40 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 25 mg