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Mexican Wedding Cookies


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Mexican Wedding Cookies 0 Picture


  • pecan pieces 1 cups
  • butter 1 cup
  • powdered sugar 2 cups divided
  • flour 2 cups divided
  • vanilla extract 2 teaspoons
  • salt 1/8 teaspoon



Step 1

Place pecans in a food processor. Process using the pulse action until the pecans are ground, but not a paste
Beat butter and 1/2 cup powered sugar in a large bowl with a electric mixer at medium speed, until light and fluffy
Gradually add 1 cup flour, vanilla and salt. Mix at low speed until well blended
Stir in remaining flour and ground nuts with a spoon

Shape dough into a ball, wrap in plastic wrap, and refrigerate at least 1 hour or until firm

Preheat oven to 350°
Shape a tablespoon of dough into a 1 inch ball
Place 1 inch apart on a ungreased cookie sheet
Bake 12-15 minutes, or until golden brown
Let cookies cool on cookie sheet 2 minutes

Meanwhile, place 1 cup powered sugar in a 13x19 glass dish
Transfer hot cookies to powered sugar, coating well
Let cookies cool in sugar

Shift remaining 1/2 cup powered sugar over sugar-coated cookies before serving
Store tightly covered at room temperature, or freeze up to 1 month.

Makes ~ 48 cookies

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