Mexican Wedding Cookies – a delicious recipe with Pecans, Walnuts, Flour, Confectioners Sugar, Salt, Vanilla. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 350 degrees F.
2
In a baking sheet, place the pecans and walnuts in a single layer, place the sheet in the oven and toast the nuts about 10 minutes. Keep a close eye on them so they don't burn. Once the nuts have cooled, place them in a food processor or spice grinder and grind them up fine.
3
In a bowl sift together the flour, the confectioners' sugar, the ground nuts and a pinch of salt.
4
Stir in the vanilla and maple extracts, and blend in the softened butter until the mixture is well combined. Be careful not to overwork the dough.
5
Scoop out rounded tablespoon-sized balls and place them on a baking sheet lined with parchment paper. Lightly press them down with a flat glass bottom.
6
Place the baking sheet in the middle of the oven and bake cookies for 10 to 12 minutes or until the edges are golden. Place the baking sheet on a rack and let it cool down for a couple of minutes.
7
Transfer cookies onto racks and let them cool for another 10 minutes, then sift the additional confectioner's sugar over them.
915
kcal
Calories
66
g
Fat
75
g
Carbs
10
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 9 ingredients. The key ingredients include: 1/2 cups Pecans, 1/2 cups Walnuts, 2 cups Flour, 1/2 cups Confectioners Sugar (Sifted), 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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