Plated + Served: Mexican Wedding Cookies
I grew up with Mexican Wedding Cookies… little puffs of melt-in-your-mouth happiness… at holidays, christenings, weddings. If there was a celebration, these were on the sweets table.
Since these shortbread-like cookies are so easy to make, they are popular all over the world. You may know them as a Snowdrops, Viennese Sugar Balls or a Russian Tea Cake.
I like to toast the nuts because it intensifies their flavor in the cookie. And, most important, I always double-dip the cookies in the powdered sugar… it gives them a nice finish!
Mexican Wedding Cookies
prep: 20 minutes
bake: 20 minutes
you’ll need…
1 cup pecans
1 cup (2 sticks) butter, softened
1¼ cup powdered sugar, divided
1 teaspoon vanilla
2 cups flour
let’s get to it…
Heat oven to 350°F. Spread nuts in a single layer on a baking sheet. Bake for 10 to 12 minutes or until lightly toasted, stirring occasionally. Cool completely; chop finely and set aside.
Beat butter, ½ cup powdered sugar and vanilla on medium speed in an electric mixer until light and fluffy. Reduce mixer speed to low and add the flour and cooled pecans.
Using a spoon, shape dough into small 1-inch balls and place on an ungreased baking sheet.
Bake 15 to 20 minutes, or until cookies brown on the bottom. Remove from oven and cool for 5 minutes. While cookies are warm, roll them in the remaining powdered sugar until evenly coated. Cool on a wire rack. Roll cookies a second time in the powdered sugar. Store in a tightly sealed container.
