Mexican Wedding Cookies

Mexican Wedding Cookies

A Holiday Favorite

Indulging in the timeless joy of baking is one of my favorite pastimes, especially during the magical season of Christmas. The baking season begins with a various assortment of pies in November and then catapults me right into December – a month that I seem to dedicate a good portion of too Christmas Baking!

My Mexican Wedding Cookie recipe seems to a perennial favorite each year. Also, Todd’s appreciation for these cookies adds an extra layer of sweetness to the baking experience for me.

They really do boast the perfect balance between pecans and a buttery flavor without being overly sweet. Soft to the bite, yet delightfully crunchy within, they will put a smile on your face, particularly when paired with a hot cup of coffee in the morning.

Many years ago, I started a new tradition for my holiday baking. No longer do I forge ahead alone, but now the time is filled with camaraderie and holiday spirit with many of my friends as we gather for a full day of baking, each contributing a unique recipe and ingredients. I ensure there's an array of appetizers and a meal to fuel our creativity and the result is hours of shared laughter, conversation, and the delicious aroma of freshly baked treats. Often times, the husbands hang out with Todd and are quick to be utilized as our official taste testers!

As I’ve built upon this tradition over the years, an extra baking day has been added for my daughters, daughters-in-law's and granddaughters. This will be our third year of this delightful tradition and watching the the little ones as they actively participate in every step of the baking process is such a joy. From measuring ingredients to scooping, shaping, and decorating, they become integral contributors to masterpieces in the making. Amidst flour-dusted hands and chocolate chip-covered laughter, bonds are strengthened, and cherished memories are forged. As they proudly carry home the fruits of their labor, the joy of creation and sharing becomes a timeless legacy. Through simple yet profound acts of baking and sharing, we connect the threads of the past with the promise of the future, creating a tapestry of memories that endure through time.

This cookie recipe is refreshingly simple to master if one follows the instructions with care. So, let the aroma of nostalgia and the spirit of togetherness waft through your kitchen, as you join the tradition of creating not just cookies but enduring memories with those who truly matter.

Mexican Wedding Cookies:

Beautifully round, buttery, pecan dotted cookies are rolled in a sweet blizzard of snowy white powdered sugar and they’ll leave you savoring every tender bite. Easily one of my favorite holiday cookies and they couldn’t be easier to make!

Servings: 35

Ready In: 1 hour 10 minutes

Prep: 15 Minutes

Cook: 30 Minutes

Cooling Time: 25 Minutes

Ingredients:

• 1 Cup unsalted butter, softened slightly but still firm, diced into 5 pieces each*
• 1 ¾ cups powdered sugar, divided
• ¼ tsp salt
• 2 tsp vanilla extract
• 1 ¾ cups all-purpose flour**
• 1 cup pecans, chopped into small bits

Instructions:

1. Preheat oven to 350 degrees. Line two baking sheets with silicone baking mats or parchment paper.
2. In the bowl of an electric stand mixer fitted with the paddle attachment, cream together butter, ½ cup powdered sugar and salt until well combined.
3. Mix in vanilla extract.
4. Blend in flour. It will seem dry and sandy at first but keep mixing and it will come together.
5. Mix in pecans.
6. Scoop dough out 1 even tablespoon at a time and shape into balls. Transfer to baking sheet (keep remaining dough balls chilled until ready to bake).
7. Bake in preheated oven until nearly set, about 13 – 14 minutes.
8. Let cool on baking sheet until cool enough to handle, about 5 – 8 minutes.
9. Pour remaining 1 ¼ cups powdered sugar into a small mixing bowl, roll warm cookies one at a time though sugar to coat with a light layer (this layer will seem to melt and get sticky).
10. Transfer to cooling rack and let cool completely then roll in powdered sugar once more to cover. Store in an airtight container.

* To soften the butter you can soften in the microwave about 5 seconds per side or let it rest at room temperature about 20 minutes (it should still be fairly firm, it helps the cookies spread less if cold).

**Scoop flour into measuring cup and sweep top with butter knife to measure. Or use a kitchen scale for the most consistent results.

Tip: If powdered sugar is clumpy, always sift. Make sure to sift after measuring.

Don't hesitate to reach out if you have any questions. 

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559-312-7535

Merry Christmas,