Description
These classic Mexican Wedding Cookies are buttery, melt-in-your-mouth treats featuring chopped pecans and a dusting of powdered sugar. Perfect for celebrations or a delightful snack, these cookies bake to a delicate, slightly crisp edge with a tender interior, making them a timeless favorite.
Ingredients
Cookie Dough
- 1 stick (113 grams) unsalted butter, softened
- 1/3 cup (65 grams) granulated sugar
- 1 teaspoon vanilla flavoring
- 1 cup (125 grams) all-purpose flour
- 1/8 teaspoon salt
- 1/3 cup (~40 grams) chopped pecans
For Dusting
- 1/2 cup (60 grams) powdered sugar
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Cream Butter and Sugar: In a medium bowl, beat the softened butter, granulated sugar, and vanilla flavoring until the mixture is light and fluffy, about 2 minutes. This step helps create a tender and airy texture.
- Add Dry Ingredients: Sprinkle the flour and salt evenly over the butter mixture. Beat again just until combined to avoid overworking the dough, which could make cookies tough.
- Incorporate Pecans: Gently stir in the chopped pecans, distributing them evenly throughout the dough.
- Form Dough Balls: Divide the dough into 12 equal portions and shape each into a ball. Place them spaced apart on the prepared baking sheet.
- Bake Cookies: Bake for 11-14 minutes, or until the edges start to turn slightly golden brown. The centers will still be pale but set.
- Cool Slightly: Allow the cookies to cool on the baking sheet for 5 minutes. This helps them firm up and makes handling easier.
- Coat with Powdered Sugar: Pour the powdered sugar into a shallow bowl. Carefully remove each cookie from the baking sheet and roll it in the powdered sugar, coating it thoroughly.
- Cool Completely: Transfer the powdered sugar-coated cookies to a wire rack to cool completely before serving, ensuring the sugar coating sets nicely.
Notes
- For best texture, make sure the butter is softened but not melted before creaming.
- You can substitute pecans with walnuts or almonds if desired.
- Store cookies in an airtight container at room temperature for up to one week.
- For extra sweetness, you can dust with additional powdered sugar just before serving.
