Ingredients<\/h2>\n\n\n\n
$\"White$ <\/figure>\n\n\n\n
\n
Butter<\/strong>. One stick (8 tablespoons\/ 113 grams) of unsalted butter, softened to room temperature. We will be adding salt to this dough so it’s best to use unsalted butter. The best way to soften butter to room temperature is to open the stick of butter, dice it up and leave it out on the counter for 30-60 minutes (timing depends on the air temperature in your house).<\/li>\n\n\n\n
Sugar<\/strong>. One-third cup of granulated sugar. This Mexican Wedding Cookies recipe isn’t too sweet because we’ll be rolling the cookies in powdered sugar after baking for more sweetness.<\/li>\n\n\n\n
Vanilla<\/strong>. It’s really important to use a high-quality vanilla extract here, because the dough is very simple and each individual component really shines. If you can find a Mexican vanilla with its slightly spicy flavor notes, it’s the best here!<\/li>\n\n\n\n
Flour<\/strong>. One cup of flour. This recipe makes just 1 dozen cookies, so you can double it easily if you need to.<\/li>\n\n\n\n
Salt<\/strong>. One-quarter teaspoon of fine sea salt.<\/li>\n\n\n\n
Pecans<\/strong>. One-third cup of chopped pecans weighs about 40 grams. Be sure to toast them first, if they aren’t already!<\/li>\n\n\n\n
Powdered Sugar<\/strong>. One-half cup of powdered sugar is enough for rolling one dozen cookies.<\/li>\n<\/ul>\n\n\n\n
How to Make Mexican Wedding Cookies Recipe<\/h2>\n\n\n\n
\n
\n
$\"Brown$ <\/figure>\n<\/div>\n\n\n\n
\n
$\"White$ <\/figure>\n<\/div>\n<\/div>\n\n\n\n
\n
\n
In a medium bowl, beat with an electric mixer until fluffy the softened butter, granulated sugar, and vanilla. Beat for about 2 minutes.<\/p>\n<\/div>\n\n\n\n
\n
Next, sprinkle flour and salt evenly over the bowl, and then beat again, just to combine.<\/p>\n<\/div>\n<\/div>\n\n\n\n
\n
\n
$\"Finely$ <\/figure>\n<\/div>\n\n\n\n
\n
$\"Twelve$ <\/figure>\n<\/div>\n<\/div>\n\n\n\n
\n
\n
Finally, stir in the chopped pecans.<\/p>\n<\/div>\n\n\n\n
\n
Divide the mixture in half by eye, and form 6 cookies out of each half. Roll in your hands to form perfect balls and evenly space them on a parchment-lined baking sheet.<\/p>\n<\/div>\n<\/div>\n\n\n\n
\n
\n
\n
\n
$\"Twelve$ <\/figure>\n<\/div>\n\n\n\n
\n
$\"Mexican$ <\/figure>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n\n\n\n
\n
\n
Bake the cookies for 11-14 minutes. You’re looking for golden brown edges and light color on the tops of the cookies.<\/p>\n<\/div>\n\n\n\n
\n
Remove the cookies from the pan after 5 minutes of cooling, and then roll each one in the powdered sugar.<\/p>\n<\/div>\n<\/div>\n\n\n\n
$\"Pile$ <\/figure>\n\n\n\n
How to Store Cookies for Cookie Tin:<\/h2>\n\n\n\n
These Mexican wedding cookies keep well at room temperature in an air-tight container for up 3 days. The powdered sugar protective layer keeps them fresh. You can move them to the cookie tin anytime in the 3 days. You can freeze this dough before baking, or after baking. However, do not roll in powdered sugar if you plan on freezing them–save that step until you’re ready to pack them up or serve them.<\/p>\n\n\n