Description
Mexican Wedding Cookies are buttery, nutty shortbread cookies rolled in powdered sugar, perfect for holidays, celebrations, or enjoying with coffee or tea.
Ingredients
Units
Scale
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar (plus more for coating)
- 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour
- 1/4 teaspoon salt
- 3/4 cup finely chopped pecans or walnuts
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, cream together butter and 1/2 cup powdered sugar until light and fluffy.
- Mix in vanilla extract.
- Gradually add flour and salt, mixing just until combined.
- Fold in the chopped nuts until evenly distributed.
- Roll dough into 1-inch balls and place on the prepared baking sheet about 1 inch apart.
- Bake for 12–15 minutes, or until the bottoms are lightly golden.
- Let cookies cool for 5 minutes, then roll in powdered sugar while still warm.
- Cool completely on a wire rack and roll in powdered sugar again before serving.
Notes
- For best texture, chill dough for 30 minutes before baking if it’s too soft.
- Store in an airtight container for up to one week.
- You can substitute almonds or hazelnuts for a different flavor profile.
Nutrition
- Serving Size: 1 cookie
- Calories: 110
- Sugar: 5g
- Sodium: 30mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4.5g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 0.5g
- Protein: 1g
- Cholesterol: 15mg