Easy Mexican Wedding Cookies Recipe – a delicious recipe with pecan halves, powdered sugar, flour, cold unsalted butter, vanilla, salt. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Adjust oven rack to lower-middle position and preheat oven to 350u00b0F (177u00b0C). Combine pecans and powdered sugar in a 10-inch stainless steel skillet and toast in oven until fragrant but not deeply browned, 12 to 15 minutes. When pecans and sugar have cooled to room temperature, combine with flour, cold butter, vanilla, salt, and cinnamon in the bowl of a food processor. (Save the skillet for step 2.) Pulse until pecan pieces disappear, then continue pulsing to form a stiff dough.
2
Sprinkle about half of powdered sugar into skillet, then divide dough into 20 half-ounce portions (I use a #60 scoop). Tumble each piece in powdered sugar until fully coated and roll into a ball. When all pieces have been rounded up, shake skillet so the cookie dough rolls around, collecting more sugar. Arrange on a parchment-lined half sheet pan and bake until puffed and firm, about 18 minutes. Cool to room temperature directly on sheet pan and sift remaining powdered sugar on top.
504
kcal
Calories
33
g
Fat
49
g
Carbs
4
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 2 ounces raw pecan halves (1/2 cup; 55g), 1 1/2 ounces powdered sugar (1/3 cup; 40g) (see note), 4 ounces all-purpose flour (3/4 cup plus 1 tablespoon; 110g), 4 ounces cold unsalted butter (1 stick; 110g), cut into 1/2-inch cubes, and more.
Yes, Easy Mexican Wedding Cookies Recipe falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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