Description
Mexican Wedding Cookies are buttery, nutty shortbread-style cookies rolled in powdered sugar. Their melt-in-your-mouth texture and sweet, snowy coating make them a festive favorite for holidays, weddings, and celebrations.
Ingredients
- 1 cup unsalted butter, softened
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- 2 ¼ cups all-purpose flour
- ½ teaspoon salt
- 1 cup finely chopped pecans or walnuts
- Additional powdered sugar, for rolling
Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large bowl, cream together the softened butter and powdered sugar until light and fluffy.
- Mix in the vanilla extract.
- Gradually add the flour and salt, mixing just until combined.
- Fold in the finely chopped nuts.
- Scoop tablespoon-sized portions and roll into 1-inch balls. Place on prepared baking sheet about 1 inch apart.
- Bake for 12–15 minutes, or until bottoms are lightly golden. Tops should remain pale.
- Let cookies cool for 5 minutes, then roll in powdered sugar while still warm.
- Once fully cooled, roll in powdered sugar again for a snowy finish.
Notes
Use toasted nuts for deeper flavor (optional).Chill the dough for 30 minutes if it’s too soft or spreading too much.Store at room temperature for up to 5 days in an airtight container.Freeze baked cookies or unbaked dough balls for up to 2 months.Roll in powdered sugar again before serving if needed for a fresh look.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 7g
- Sodium: 40mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
