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Mexican Wedding Cookies-1

Mexican Wedding Cookies

Mexican Wedding Cookies are delicate, buttery nut cookies rolled in powdered sugar, perfect for any celebration or just as a sweet indulgence with coffee or tea.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Course: Dessert
Cuisine: Mexican
Calories: 90
Ingredients Equipment Method Notes

Ingredients
  

  • 226 grams unsalted butter, softened Use room-temperature butter for best texture.
  • 60 grams powdered sugar Plus extra for rolling (about 60 grams / ½ cup).
  • 5 milliliters pure vanilla extract
  • 250 grams all-purpose flour
  • 120 grams pecans (or walnuts), finely chopped Chop nuts finely for best texture.
  • 2 grams salt

Equipment

  • 1 stand mixer or hand mixer
  • 2 mixing bowls
  • 1 baking sheet
  • 1 parchment paper
  • 1 cooling rack
  • 1 measuring cups and spoons
  • 1 sifter or fine-mesh strainer

Method
 

  1. Preheat the oven to 175°C (350°F). Line a baking sheet with parchment paper.
  2. In a large bowl, cream the softened butter and 60 grams powdered sugar using a mixer until light and fluffy, about 2 minutes.
  3. Beat in the vanilla extract until combined.
  4. Add the flour and salt. Mix on low until just fully incorporated—do not overmix.
  5. Stir in the chopped pecans with a spatula or spoon, evenly distributing the nuts throughout the dough.
  6. Using your hands, form the dough into 2.5 cm (1 inch) balls, yielding about 24 cookies. Place on prepared baking sheet about 2.5 cm (1 inch) apart.
  7. Bake for 13–15 minutes, or until the bottoms are just lightly golden (tops will stay pale).
  8. Remove from oven and let cool for 5 minutes on baking sheet.
  9. While still warm, gently roll cookies in extra powdered sugar to coat, then transfer to a cooling rack.
  10. Once completely cooled, roll them in powdered sugar again for a snowy, festive finish.

Notes

For best texture, use room-temperature butter and chop nuts finely.
Store cookies in an airtight container at room temperature for up to 1 week.
Traditionally, these cookies are also known as 'Polvorones' or 'Russian Tea Cakes.'
The cookie dough freezes well; shape and freeze the balls, then bake from frozen (add 2 minutes to baking time).