Mexican Wedding Cookies
Today, I'm sharing with you a classic holiday recipe: Mexican Wedding Cookies with Pecans. Using just a few key ingredients, they come together so easily and are sure to be a hit with your family and friends. Just a quick note on the recipe: When I added the butter, I added 2 cups, rather than the 1 cup stated in the recipe. This is because I doubled the recipe. Apologies for not making that clear in the video. I hope you give them a try!
Materials
- 1 cup Butter At room temperature, softened
- ½ cup Sugar Powdered
- 1 tsp Vanilla
- 2 ¼ cup Sifted Flour
- ¼ tsp Salt
- ¾ cup Chopped Pecans You can also use walnuts
Instructions
- Using a hand mixer cream together butter and powdered sugar until it is light and fluffy, then stir in vanilla.
- Whisk together the flour and salt.
- Gradually add the flour mixture to the butter and sugar mixture, then stir in chopped nuts.
- If the mix is too soft, chill in the refrigerator for a few minutes.
- Form dough into 1 inch balls and place onto parchment paper atop a baking sheet.
- Bake at 400 for 10 - 12 minutes, or until the cookies start to turn light golden brown.
- Allow them to cool slightly.
- They should be almost room temperature.
- Roll them in powdered sugar until completely, and evenly coated.
- Allow the cookies to cool completely.
- You may want to roll the cookies a second time once they have cooled to room temperature.
- Enjoy!
Video
Notes
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