These Mexican wedding cookies are so simple and take only 5 ingredients to make! The perfect bite-sized cookie recipe that will literally melt in your mouth.
Prep Time: 15 minutesminutes
Cook Time: 13 minutesminutes
Total Time: 28 minutesminutes
Servings: 40cookies
Ingredients
1cup (2 sticks)salted butter , sliced (do not soften)
1 ¾cups + 2 Tablespoonsall-purpose flour , spooned and leveled
1cuppecan halves, chopped
Instructions
Preheat the oven to 350°F. Line 2 baking sheets with parchment paper.
In the bowl of a stand mixer fitted with a paddle attachment, beat the butter on medium speed 1 minute. You don't want the butter to be too soft. I usually just set it out for 10 minutes beforehand. Mix in 3/4 cup powdered sugar and beat until smooth and creamy.
Mix in the vanilla. Scrape down the sides. Add the flour and mix on low speed just until combined. Mix in the pecans until combined.
Using a small cookie scoop, portion dough into Tablespoons and roll into balls. You can fit 24 per sheet. Refrigerate pan with dough balls for 15-30 minutes.
Bake 13 to 15 minutes, or until the bottoms are lightly brown. Let cool on pan 5 minutes.
Place about 3/4 cup powdered sugar in a bowl. Roll the warm cookies in the powdered sugar, being sure to coat all sides. Place on a cooling rack to cool completely. Once cooled, roll again or use a sifter to sift the remainder of the powdered sugar over top.
Notes
Quantity: This recipe makes about 40 cookies, however this number will vary depending on the size they are rolled. Baking Tips:
You don't want the butter to be too soft or else your cookies will spread. I let mine sit out for about 10 minutes prior to beating.
Use a small cookie scoop (or a Tablespoon) to scoop out the dough. Each cookie sheet will fit about 24 cookies.
Make sure to roll the cookies in the powdered sugar while they are still warm. The sugar will melt and that's perfectly okay. That's why dipping a second time is important.
Sift the powdered sugar if it begins to become clumpy.
Room temperature: Store in an airtight container or zip-top bag for up to 3 days.Freezer: Place in a freezer bag or container and store in the freezer for up to 2 months. Let thaw on the counter for a few hours until no longer frozen.Update on 12/6: I've retested the recipe and changed it to add 2 extra Tablespoons flour (previously 1 3/4 cups) to make sure they don't fall flat. I find that if you use 2 cups they're too dry.