Mexican · Dessert
Mexican Wedding Cookies
Tender, sandy-textured butter cookies studded with finely chopped pecans, rolled twice in powdered sugar for their signature snowball-like white coating. A classic of Mexican and Southern US baking tables, built here from butter, flour, pecans and vanilla with no leavening needed — the structure comes purely from creamed butter and ground nuts.
$1
15 minsPrep
15 minsCook
50 minsTotal
EasyLevel
Nutrition per serving
286Calories
2.9gProtein
19.5gFat
26gCarbs
11.6gSugar
1.5gFiber
284mgSodium
30mgChol
7.9gSat Fat
69mgPotassium
14mgCalcium
1.1mgIron
0mcgVitamin B12
0.1mgVitamin C
0gPolyol
0gAllulose
0.3gAlcohol
Goes well with
Modelo Especial
local
Café de Olla
international
vegetarian
sweet-spot
all-time-classics
Instructions
1
Cream the softened butter with 8g sugar-white until pale and light, about 2 minutes by hand or with a hand mixer.
2
Beat in the vanilla extract, then fold in the sifted flour, finely chopped pecans and salt until a soft, slightly crumbly dough forms.
3
Chill the dough for 20 minutes so it firms up enough to roll without sticking.
4
Preheat the oven to 160°C (325°F) and line a baking sheet.
5
Roll the dough into 4 small balls (about 20g raw each) and space them on the sheet.
6
Bake for 14-16 minutes until the bottoms are lightly golden but the tops remain pale.
7
Let the cookies cool on the tray for 5 minutes until firm enough to handle, then transfer to a wire rack.
8
While still warm, roll each cookie gently in the powdered sugar to coat; once fully cool, roll a second time for a thick white crust.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 28g28g Butter, softened,
- 8g8g Sugar White,
- 2g2g Vanilla Extract,
- 35g35g All Purpose Flour, sifted,
- 22g22g Pecan, finely chopped,
- 1g1g Salt,
- 14g14g Sugar White, powdered, for coating, 1
