Mexican Wedding Cookies

Mexican wedding cookies are 6 ingredient toasted pecan butter cookies dusted with powdered sugar. They're melt-in-your-mouth Christmas cookies.

Course Dessert

Cuisine Mexican

Prep Time 20

Cook Time 10

Chill 1

Total Time 1 30

Servings cookies

Calories 134kcal

In a large bowl, cream together butter and powdered sugar until light and fluffy, about 3-5 minutes on medium speed.
1 cup salted butter, ¾ cup powdered sugar
Mix in the vanilla until combined.
2 teaspoons vanilla extract
Add the flour and the salt to the creamed mixture, and stir in until just combined.
2 ¼ cups all-purpose flour, ¼ teaspoon salt
Stir in the chopped nuts.
¾ cup finely chopped toasted pecans
Cover and refrigerate for 1-2 hours.
Preheat oven to 350°F.
Roll dough into 1-inch balls, and place 2 inches apart on baking sheets lined with parchment paper or silicone baking mats.
Bake for 10-13 minutes.
Roll in half additional powdered sugar while still warm.
2- 2 ½ cups additional powdered sugar
Cool on wire racks.
Re-roll the cookies in the remaining powdered sugar once they’ve cooled completely.

Butter: If you would like to use unsalted butter, increase the salt to 3/4 teaspoon.
Vanilla extract: For whiter cookies, use clear vanilla extract.
Flour: It's important to properly measure the flour. Either sift or stir it to break it up, lightly spoon into a measuring cup, and level, or weigh it for the most accurate measurement.
Toasted pecans: I like to use toasted pecans for richer flavor. However, you can use untoasted pecans if you prefer.
Nutritional values are estimates.