This mexican wedding cookies recipe is a buttery pecan cookie rolled in powdered sugar while warm. It is not a sugar cookie or a shortbread wedge.
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Mexican Wedding Cookies
- Total Time: 45 minutes
- Yield: 36 cookies 1x
Description
Mexican Wedding Cookies. From Alissa.
Ingredients
Scale
- 1 cup (226g) butter, softened
- 1/2 cup (60g) powdered sugar
- 2 teaspoons vanilla
- 2 cups (250g) flour
- 1 cup finely chopped pecans
- 1/4 teaspoon salt
- 1 cup powdered sugar, for rolling
Instructions
- Heat the oven to 350°F (175°C).
- Cream butter, 1/2 cup powdered sugar, and vanilla. Stir in flour, pecans, and salt.
- Roll into balls and bake 12 to 14 minutes. Roll the warm cookies in powdered sugar, then again when cool.
Notes
The second roll is what makes them white. One roll melts in.
- Prep Time: 20 minutes
- Cook Time: 14 minutes
- Category: Cookies
- Method: Baking
- Cuisine: American
Nuts
Pecans, chopped fine. Walnuts work.
Shape
Small balls. They do not spread much.
Sugar
Roll while warm, then again after cooling.
Butter
Soft, not melted. Melted butter makes a greasy crumb.
Nutrition (estimated)
About 320 calories per serving. Estimate only, not a lab test.
FAQ
Almonds?
Yes, toasted and chopped fine.
Storage
Airtight, 5 days.
Freeze
Freeze uncoated and roll in sugar after thawing.
Name
The same cookie is called a snowball. This batch is the pecan version.