Mexican Wedding Cookies – a delicious recipe with flour, almond, pecans, powdered sugar, salt, unsalted butter. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Heat oven to 350u00b0
2
Spread the pecans on a cookie sheet and toast in the oven until lightly browned, about 6-8 minutes. Cool
3
Process pecans in a blender or food processor or finely chop with a knife. (not too fine)
4
Beat the butter, salt, vanilla, almond extract and 1/2 cup of the powdered sugar until fluffy. (about 5 minutes)
5
Add the pecans (by hand)
6
Add the flour until incorporated (by hand)
7
Roll the dough into balls the size of large marbles
8
Place on a greased cookie sheet (or one lined with parchment) and bake for 15 minutes or until just starting to brown
9
Remove from the cookie sheet to cool thoroughly, then roll in the remaining powdered sugar (twice)
864
kcal
Calories
62
g
Fat
72
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 7 ingredients. The key ingredients include: 2 cups all-purpose flour, 1/2 tsp almond extract, 3/4 cup chopped pecans, 3/4 cup powdered sugar, 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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