Mexican Wedding Cookies

Ingredients

1 heaping cup pecans

1¼ cups powdered sugar, divided

1¾ cups all-purpose flour

¼ teaspoon cinnamon

1 cup (2 sticks) unsalted butter, at room temperature

½ teaspoon sea salt

1 teaspoon vanilla extract

1 teaspoon almond extract

Instructions

Preheat the oven to 350°F and line two baking sheets with parchment paper.

In a medium skillet over low heat, toast the pecans for about 5 minutes, until fragrant. Transfer the nuts to a food processor and pulse to form a coarse meal.

Measure ¾ cup of the powdered sugar into a medium bowl and set aside for rolling.

In another medium bowl, mix together the flour and the cinnamon.

In the bowl of a stand mixer, cream the butter, the remaining ½ cup powdered sugar, and the salt until light and fluffy. Mix in the vanilla and almond extracts. Gradually add the flour mixture and then the pecans and mix until combined.

Use a 1-tablespoon cookie scoop to scoop the dough. Then, use your hands to roll it into balls and place them on the baking sheets. If the dough is too sticky to handle, chill it in the fridge for 30 minutes before rolling.

Bake for 13 to 16 minutes, until just golden. Let cool on the baking sheets for 15 minutes, then roll the warm cookies in the reserved powdered sugar.

Transfer to a wire rack to cool completely.

Nutrition Information:

Nutrition Facts for 1 Mexican Wedding Cookie

Frequently Asked Questions:

Can I use a different type of nut instead of pecans?

Yes, you can experiment with other nuts like walnuts or almonds if you prefer a different flavor.

Keep in mind that the nut choice will impact the final taste of the cookies.

How do I achieve the melt-in-your-mouth texture?

The combination of powdered sugar and butter contributes to the cookies’ delicate texture.

The rolling of warm cookies in powdered sugar after baking also adds to their melt-in-your-mouth quality.

Can I use salted butter instead of unsalted butter?

While unsalted butter is recommended to control the saltiness of the recipe, you can use salted butter.

If you do, you may want to reduce or omit the additional sea salt.

Can I freeze the dough for later use?

Yes, you can freeze the cookie dough in individual balls before baking.

When ready to bake, place the frozen dough balls on a baking sheet and allow them to thaw slightly before baking.

How long can I store these cookies?

Mexican wedding cookies can be stored in an airtight container at room temperature for up to a week.

You can also freeze them for longer storage; thaw at room temperature before serving.

Can I substitute the all-purpose flour with a gluten-free flour?

Yes, you can experiment with gluten-free flour blends as a substitute for all-purpose flour to make the recipe gluten-free.

Keep in mind that the texture and taste may vary slightly.

What’s the purpose of toasting the pecans before using them?

Toasting the pecans enhances their flavor by bringing out their natural oils and adding a deeper nuttiness to the cookies.

It’s an essential step to achieve the best flavor.

Can I use a handheld mixer instead of a stand mixer?

Yes, you can use a handheld electric mixer to cream the butter and sugar, and then mix in the other ingredients.

Just ensure that the mixture becomes light and fluffy during the creaming process.

Can I omit the almond extract if I don’t have it?

Yes, you can omit the almond extract if necessary.

The cookies will still have a delicious flavor from the butter and pecans, along with the vanilla extract.

How do I prevent the cookies from spreading too much during baking?

Chilling the dough in the refrigerator before rolling it into balls can help prevent excessive spreading during baking.

If the dough is sticky, chilling will also make it easier to handle.