Mexican Wedding Cookies – a delicious recipe with butter, powdered sugar, vanilla, salt, pecans, pastry flour. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 350u00b0.
2
Beat butter and powdered sugar in mixer until light and fluffy.
3
Add vanilla, salt and pecans.
4
Remove from mixer and stir in pastry flour by hand being careful not to overmix.
5
Form into football shapes about the size of small walnuts and place on a buttered cookie sheet.
6
Bake 10 - 12 minutes or until just beginning to get the slightest bit colored on the bottom.
7
Remove upon the first sign of color and set on a rack to cool.
8
When cool enough to touch, place in a bowl with powdered sugar on top and bottom and toss gently.
9
Occasionally toss with sugar while cooling, trying to get as much sugar as possible to stick.
10
When cold, place cookies in airtight container and cover until read to serve.
11
50 cookies.
2988
kcal
Calories
181
g
Fat
307
g
Carbs
42
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 7 ingredients. The key ingredients include: 1 lb. soft unsalted butter, 1 c. powdered sugar, 2 Tbsp. vanilla, 1 tsp. salt, 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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