Hi there, lovely readers! Today, I’m thrilled to share a delightful recipe for Mexican Wedding Cookies. These delicate, buttery cookies rolled in powdered sugar are an absolute favorite in my household. They have a tender crumb and a nutty flavor, thanks to the addition of chopped pecans. Every time I make them, they bring back fond memories of family gatherings and festive celebrations.
I remember the first time I encountered these cookies during a holiday visit to my grandmother’s house. She had a knack for baking, and her kitchen always smelled of sweet confections and warm spices. The Mexican Wedding Cookies were my favorite treat from her holiday spread, and she would always pack a few extra for me to take home. These cookies became a symbol of warmth and family bonding for me, and now I’m excited to share this cherished recipe with you.
One of the great things about Mexican Wedding Cookies is their versatility. While the traditional recipe calls for pecans, you can easily swap them out for other nuts like walnuts or almonds. If you’re feeling adventurous, adding a touch of cinnamon to the dough can give the cookies a lovely hint of spice. And for those who enjoy a bit of citrus, a teaspoon of finely grated orange zest can elevate the flavor profile even further.
Whether you’re baking these cookies for a special occasion or just to enjoy with a cup of coffee, they are sure to bring joy and a touch of nostalgia. Let’s dive into the recipe and create some delicious memories together!
Making Mexican Wedding Cookies
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Ingredients
- 1 cup of butter
- 2 cups of all-purpose flour
- 1 teaspoon of vanilla extract
- 1 cup of chopped pecans
- 1/2 cup of powdered sugar (plus extra for rolling baked cookies)
Directions
- Heat your oven to 350°F. Prepare a baking sheet by lining it with parchment paper and set it aside.
- Using an electric mixer, cream the butter and powdered sugar together until it becomes light and fluffy. Mix in the flour and vanilla extract until well combined. Gradually fold in the chopped pecans.
- Scoop out teaspoon-sized portions of the dough and roll them into small balls using your palms. Place the dough balls on the prepared baking sheet.
- Bake the cookies for about 12 minutes, or until they turn a light golden color. Remove from the oven and allow them to cool slightly. While still warm, roll the cookies in additional powdered sugar.
- Once the cookies are completely cooled, you can roll or dust them with more powdered sugar if desired before serving.
FAQs:
Can I use a different type of nut instead of pecans in Mexican Wedding Cookies?
Yes, you can substitute pecans with other nuts such as walnuts, almonds, or hazelnuts. However, keep in mind that the flavor and texture may vary slightly depending on the type of nut you choose.
What is the best way to store Mexican Wedding Cookies?
To keep Mexican Wedding Cookies fresh, store them in an airtight container at room temperature. They should stay fresh for up to one week. For longer storage, you can freeze the cookies for up to three months.
Can I make the dough ahead of time and bake the cookies later?
Absolutely, you can prepare the dough ahead of time. Simply form the dough into balls, place them on a baking sheet, and freeze them. Once frozen, transfer the dough balls to a freezer-safe bag. When you’re ready to bake, place the frozen dough balls on a baking sheet and bake as directed, adding a few extra minutes to the baking time.
Why do you roll the cookies in confectioner’s sugar while they are still warm?
Rolling the cookies in confectioner’s sugar while they are still warm helps the sugar adhere better, creating a sweet coating that enhances the flavor and texture of the cookies. Rolling them again after they cool adds an extra layer of sweetness and gives them a more festive appearance.
Can I use a stand mixer instead of an electric hand mixer for this recipe?
Yes, a stand mixer works just as well as an electric hand mixer for this recipe. Using a stand mixer might even make the process easier, especially when creaming the butter and sugar together.
Is it possible to make Mexican Wedding Cookies without using vanilla extract?
While vanilla extract adds a nice flavor to the cookies, you can omit it if necessary. Alternatively, you can substitute it with almond extract or a similar flavoring, but this will change the overall taste of the cookies.
Mexican Wedding Cookies
Ingredients
- 1 cup butter
- 1/2 cup confectioner's sugar plus more for rolling baked cookies
- 2 cups all-purpose flour
- 1 cup chopped pecans
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F. Line a baking sheet with parchment paper and set aside.
- Cream the butter and confectioner's sugar together using an electric mixer until light and fluffy. Add in the flour and vanilla extract, mixing until everything is well combined. Gradually stir in the chopped pecans.
- Scoop teaspoon-sized portions of the cookie dough and roll them between your palms to form small balls. Place the dough balls onto the prepared baking sheet.
- Bake for about 12 minutes, or until the cookies are lightly golden. Remove from the oven and let them cool slightly. Roll the warm cookies in additional confectioner's sugar.
- Once completely cooled, roll or dust the cookies with a bit more confectioner's sugar if desired before serving.
