Description
Mexican wedding cookies combine delicate almond and butter flavors in a classic dessert from Mexico. Powdered sugar-dusted cookies melt smoothly on palates, offering you a delightful sweet experience with each tender bite.
Ingredients
Scale
- 1 cup (2 sticks / 226 grams) unsalted butter, room temperature
- 1¼ cups powdered sugar (¾ cup for dough, ½ cup for coating)
- 1 tsp vanilla extract
- 1 tsp almond extract
- 1¾ cups all-purpose flour
- 1 heaping cup pecans
- ¼ tsp cinnamon
- ½ tsp sea salt
Instructions
- Preparation: Toast pecans in a skillet over low heat for 5 minutes until fragrant. Pulse in a food processor to create a coarse, crumbly texture.
- Dry Ingredients: Whisk flour and cinnamon together, ensuring no lumps remain. Set aside powdered sugar for final coating.
- Butter Mixture: Cream butter, powdered sugar, and sea salt in a stand mixer until light and fluffy. Blend in vanilla and almond extracts until smooth and well incorporated.
- Dough Formation: Gently fold ground pecans and flour-cinnamon mixture into the butter base, creating a cohesive dough. Refrigerate for 20-30 minutes if too soft.
- Shaping and Baking: Form uniform dough balls and place on ungreased baking sheets. Bake in a preheated 350°F (175°C) oven for 14-17 minutes, watching for delicate golden edges.
- Finishing: Allow cookies to rest on baking sheets for 10-12 minutes. While still warm, roll each cookie in reserved powdered sugar, ensuring complete and even coating.
Notes
- Toast Nuts Carefully: Low and slow heat prevents burning, releasing deep, nutty flavors without scorching.
- Chill Dough Strategically: Refrigeration helps control spread, ensuring perfectly shaped, uniform cookies with crisp edges.
- Handle Cookies Gently: Let cookies cool slightly before coating to prevent crumbling and maintain delicate texture.
- Sugar Coating Technique: Roll warm cookies in powdered sugar for a classic, elegant finish that melts slightly into the surface.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 24
- Calories: 162
- Sugar: 6.5 g
- Sodium: 29 mg
- Fat: 10.8 g
- Saturated Fat: 6.4 g
- Unsaturated Fat: 4.2 g
- Trans Fat: 0 g
- Carbohydrates: 17.7 g
- Fiber: 0.5 g
- Protein: 1.9 g
- Cholesterol: 32 mg