How To Make Mexican Wedding Cookies
These cookies are basically just pecans and sugar held together with butter. Nothing to complain about there.
Indeed, a cookie by any other name would be as sweet. Good thing too, since these Mexican wedding cookies have many aliases. From Russian tea cakes to snowballs, and even butterballs, what’s important is that these crumbly, melt-in-your-mouth cookies are simply superb. They are, after all, basically just pecans and sugar held together with butter. Nothing to complain about there.
This is our go to recipe for something a little different, but altogether crowd pleasing! Perfectly paired with tea or coffee, these crumbly cookies tend to be on the dryer side, much like shortbread. They’re small, so you should probably take a handful. Go ahead and give this traditional recipe a try!
Traditional Mexican Wedding Cookies
Serves 48 Cookies
- 1 cup butter, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla
- 2 1/4 cups flour
- 3/4 cup pecans, finely chopped
- 1/4 teaspoon salt
- Powdered sugar, for rolling
- Heat oven to 400 degrees and lightly coat a cookie sheet with cooking spray or butter.
- In a large bowl, mix butter, ½ cup powdered sugar, and vanilla. Stir in nuts and salt. Mix in flour a half cup at a time, until dough holds together.
- Shape dough into 1 inch balls, placing them about 1 inch apart on prepared cookie sheet.
- Place cookie sheet in the oven and bake for 10-12 minutes, until set but not brown.
- Remove from cookie sheet, and slightly cool cookies. While still warm, roll cookies in powdered sugar.
- Once cooled completely, sprinkle extra powdered sugar on top. Serve with coffee or tea!
Recipe adapted from Mommy I'm Hungry.