Mexican Wedding Cookies – a delicious recipe with Unsalted Butter, Sugar, Vanilla, Coloring, Flour, Salt. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 350 F and line a baking sheet with parchment paper.
2
In a medium bowl, beat together the butter, sugar, vanilla and food coloring until fluffy, about 2 minutes. Sprinkle the flour and salt over the top and stir together with a spatula. Finally, stir in the pecans.
3
Divide into 12 dough balls and place them on the cookie sheet with just a bit of space in between. Bake for 10-14 minutes. Look for slightly browning edges and remove the pan from the oven when done.
4
Let cookies cool on the baking sheet for 5 minutes. Meanwhile, pour the powdered sugar into a small shallow bowl. Remove each cookie from the sheet and roll it carefully in powdered sugar. Move the cookies to a rack to cool completely before serving.
499
kcal
Calories
30
g
Fat
56
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: 8 Tablespoons Unsalted Butter, Softened, 1/3 cups Granulated Sugar, 1 teaspoon Vanilla Extract, 3 drops Green Food Coloring (optional), 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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