Description
If you’re a fan of melt-in-your-mouth treats with a snowy, delicate touch, then you’re in for a delightful surprise with Mexican Wedding Cookies.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar, plus extra for coating
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 cup finely chopped pecans or almonds
- 1/4 teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a large mixing bowl, cream together the butter and 1/2 cup of powdered sugar until light and fluffy. Stir in vanilla extract.
- Gradually add flour, salt, and chopped nuts, folding until just combined. Chill dough for 15 minutes if sticky.
- Roll dough into 1-inch balls and place on baking sheets 1 inch apart.
- Bake for 12-15 minutes until bottoms are lightly golden. Cool for 5 minutes.
- While warm, roll cookies in powdered sugar. Roll again after they cool for a snowy finish.
Notes
These cookies store well in an airtight container and can be frozen for later enjoyment.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
Nutrition
- Calories: Approximately 150 per cookie
- Sodium: 15 mg
- Protein: 2 g