Mexican wedding cookies recipe with chopped pecans, pecan powder, and lots of powdered sugar. Slightly crispy top with a velvety soft inside and lots of pecan goodness. So Good.
I was craving a powdered sugar cookie today. I make snowballs during the holidays every year, but I wanted a different powdered sugar cookie.
Enter....Mexican wedding cookies. They are dainty with a slight crunch on top, covered in powdered sugar, and just the right velvety texture for enjoying at teatime.
The secret to the deliciousness of these particular Mexican wedding cookies is the way we prepare the pecans.
Instead of just chopping the pecans, we place the pecans in a large ziploc bag and roll a rolling pin over the bag until you are left with finely chopped pecans as well as pecan powder.
With this process, the rich pecan flavor pervades throughout more of the cookie, since it includes the pecan powder as well.
Tips for these easy Mexican cookies:
- Do not skip the step of placing the pecans in the ziploc bag and rolling them with a rolling pin. The wonderful pecan flavor thats created with the chopped pecans and powder makes these cookies.
- Do not overmix the dough. When you do not see any more flour in the dough, stop mixing. This ensures the melt in your mouth, crumbly middle of these cookies.
- Remember to roll the dough balls in powdered sugar before cooking as well as after they come out of the oven (after cooling for a few minutes). The double dipping in the powdered sugar is another key to the deliciousness of this recipe.
- To make these as mexican wedding cookies without nuts, just omit the pecans and you'll have a pillowy, moist and slightly crumbly cookie that is as delicious as can be.
Apparently Russian wedding cookies are the same as Mexican wedding cookies and Danish wedding cookies and other "wedding cookies". The similar traits include melt in your mouth, crumbly texture in the middle, round, and rolled in powdered sugar.
These Mexican wedding cookies are a delectable treat, and if you follow this exact recipe, you'll create the best tasting Mexican wedding cookies around. My husband remarked after trying these, "What did you do different? These are reeaaalllly good.
This recipe is being filed in our powdered sugar cookie recipe vault. So. Darn. Good.
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Mexican Wedding Cookies
Mexcian wedding cookies recipe with chopped pecans, and lots of powdered sugar. The top is slightly crispy and the inside is soft with lots of pecan goodness.
- 1 cup unsalted butter (2 sticks)
- ¾ cup powdered sugar
- 2 tsp vanilla extract
- 2 cups all-purpose flour
- ½ tsp fine sea salt
- 1 cup pecan pieces
- 1 ¼ cup powdered sugar for topping
Toast pecan pieces
Preheat oven to 400 degrees. Place pecan pieces on parchment paper lined baking sheet.
Cook for 10 minutes. Remove from oven and let cool.
Crush pecans with rolling pin
Once pecans have cooled, but are still a touch warm, place pecan pieces in large ziploc bag. With a rolling pin, apply pressure and roll the pecans until chopped into small pieces and pecan powder.
Set pecans in bag aside.
Make the dough
In a stand mixer, on medium speed, mix the butter and powdered sugar together until a buttery paste forms on the side of the bowl. Add the vanilla in and beat for an additional 30 seconds.
Add the flour and salt and mix on low speed. As the dry ingredients start to incorporate, you can turn the mixer up to medium speed. Once all of the flour is mixed in, you can stop the mixer. Be sure to not overmix at this point. You want the dough to be light and fluffy.
Pour the crushed pecans from your ziploc bag into the dough. Be sure to scrape out the powdery parts of the crushed nuts. This adds a lot of flavor to the cookie.
Scrape the dough onto a piece of plastic wrap and begin to form into a circle that is 1 inch thick. It is much easier to work with the sticky dough if you use a piece of plastic wrap to flatten the circle of dough, rather than your fingers. Wrap the circle of dough tightly with plastic wrap and place in the fridge to chill for one hour or until dough is firm.
Bake the cookies
Preheat oven to 350 degrees about 10 minutes before baking.
Roll balls of dough with hands (approx 1.5 inches) and dip in powdered sugar, ensuring all side are coated in sugar. Place on parchment paper lined baking pan about an inch apart.
Bake for 17-19 minutes in preheated oven until slightly brown on top and bottom. Let cookies cool for 10 minutes on the baking sheet. While still warm, roll the cookies in powdered sugar again. Place cookies on wire rack to further cool before serving.
Adapted from Simply Recipes