Mexican Wedding Cookies – a delicious recipe with pecan halves, sugar, salt, unsalted butter, vanilla, flour. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Put pecans, 1 cup of the sugar and salt in food processor and blend until nuts are ground fine.
2
Cut the butter into tablespoon-size pieces and add it to nut mixture with processor running.
3
Process until smooth.
4
Add vanilla extract.
5
Add flour and continue blending, using pulse mechanism of processor.
6
Scrape dough into a bowl.
7
Cover tightly and refrigerate one hour.
8
3.
9
Preheat oven to 350 degrees.
10
Scoop dough with tablespoon and form 1-inch balls by rolling dough between palms (lightly flour hands, if necessary).
11
Place balls 1 1/2 inches apart on ungreased cookie sheets.
12
Bake 15 minutes or until the cookies barely begin to brown.
13
Cool for 2 minutes.
14
Use small spatula to lift cookies from sheets.
15
Roll the cookies in the remaining sugar.
1291
kcal
Calories
68
g
Fat
170
g
Carbs
9
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 6 ingredients. The key ingredients include: 1/2 cup pecan halves, 2 1/2 cups confectioners' sugar, pinch of salt, 1 cup unsalted butter, and more.
Yes, Mexican Wedding Cookies 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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