Ingredients
Scale
- 1 cup Salted Butter (adjust salt if using unsalted butter)
- 1 1/2 cups Powdered Sugar (divided)
- 1 teaspoon Vanilla Extract
- 1 3/4 cups Flour
- 1 cup Chopped Pecans (or walnuts)
Instructions
- Preheat your oven to 350 degrees. Line baking sheets with parchment paper or silicone baking mats.
- In a big mixing bowl, blend the slightly softened butter and 3/4 cup of powdered sugar until fluffy. Stir in the vanilla extract.
- Gradually add the dry ingredients to form a crumbly dough. Fold in finely chopped pecans (or walnuts) until evenly distributed.
- Roll small portions of dough into 1-inch balls and place them on the prepared baking sheets with space between each cookie.
- Bake for 12-14 minutes until the edges are lightly golden. Avoid overbaking to keep them moist.
- Place the remaining 3/4 cup of powdered sugar in a bowl. While the cookies are warm, roll them generously in powdered sugar.
- Allow the cookies to cool completely. Once cooled, give them a second coating of powdered sugar.
Notes
- For unsalted butter, add 1/4 – 1/2 teaspoon of salt to the dough.
- These cookies store well for 10 days to two weeks in an airtight container at room temperature.
- Can you freeze Mexican Wedding cookies? Absolutely! Freeze them in a container or bag for up to 2 to 3 months, ensuring they stay fresh and delicious.