🎉 Mexican Wedding Cookies (Makes about 24 cookies)
🧾 Ingredients:
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1 cup (2 sticks) unsalted butter, softened
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1/2 cup powdered sugar (plus more for rolling)
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1 tsp vanilla extract
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2 1/4 cups all-purpose flour
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1/4 tsp salt
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3/4 cup finely chopped nuts (traditionally pecans or walnuts)
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Optional: 1/2 tsp cinnamon (for a warmer flavor)
👩🍳 Instructions:
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Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
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Cream the butter and sugar:
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In a large bowl, beat butter and 1/2 cup powdered sugar until light and fluffy (about 2 minutes).
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Add vanilla extract and mix well.
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Add dry ingredients:
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Stir in flour and salt (and cinnamon, if using) until just combined.
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Fold in chopped nuts. Dough will be slightly crumbly—this is normal.
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Shape the cookies:
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Scoop about 1 tablespoon of dough and roll into balls.
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Place on baking sheet about 1 inch apart (they won’t spread much).
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Bake for 12–15 minutes, until bottoms are lightly golden.
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Roll in powdered sugar:
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Let cookies cool for 5 minutes, then roll in powdered sugar while still warm.
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Let cool completely, then roll a second time for a snowy finish.
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❄️ Storage:
Store in an airtight container for up to 1 week at room temperature, or freeze for longer.
🌰 Variations:
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Use almonds or hazelnuts instead of pecans.
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Add orange or lemon zest for a citrus twist.
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Drizzle with melted chocolate for a fancy finish.