Mexican Wedding Cookies Ii

These Mexican Wedding Cookies are a timeless holiday favorite, offering a tender, melt-in-your-mouth texture that pairs perfectly with rich coffee or tea. Made with a simple dough of butter, flour, and finely chopped pecans, they are baked until just set and then rolled in a fragrant blend of powdered sugar and ground cinnamon. The result is a delicate cookie that is sweet but not overpowering, with a nutty depth from the pecans. Whether you are baking for a festive gathering or a quiet afternoon treat, these cookies bring a comforting, homemade charm to any occasion. They store well in an airtight container, making them perfect for gifting or enjoying over several days.

Cooking Method: Baking

Cuisine: Mexican

Courses: Desserts

Difficulty: Intermediate

Servings: 40

Calories: 1528.8

Dietary: Vegetarian

Description

These Mexican Wedding Cookies are a timeless holiday favorite, offering a tender, melt-in-your-mouth texture that pairs perfectly with rich coffee or tea. Made with a simple dough of butter, flour, and finely chopped pecans, they are baked until just set and then rolled in a fragrant blend of powdered sugar and ground cinnamon. The result is a delicate cookie that is sweet but not overpowering, with a nutty depth from the pecans. Whether you are baking for a festive gathering or a quiet afternoon treat, these cookies bring a comforting, homemade charm to any occasion. They store well in an airtight container, making them perfect for gifting or enjoying over several days.

Ingredients

1 1/2 cup Confectioner's sugar, divide
1 cup Butter, softened
3/4 cup Finely chopped pecans
1/2 teaspoon Vanilla extract
2 cup All-purpose flour
1/4 teaspoon Ground cinnamon

Directions

1
Preheat oven to 350 degrees F (175 degrees C).
2
Line baking sheets with parchment paper or lightly grease them.
3
In a large bowl, cream together 1 cup of the confectioner's sugar and the softened butter until smooth and creamy.
4
Mix in the finely chopped pecans and vanilla extract.
5
Gradually stir in the all-purpose flour until a soft dough forms.
6
Roll the dough into 1-inch balls and place them on the prepared baking sheets, spacing them about 1 inch apart.
7
Bake in the preheated oven for 12 to 15 minutes, or until the cookies are set but still pale in color. Do not let them brown.
8
Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
9
In a small bowl, mix the remaining 1/2 cup confectioner's sugar with the ground cinnamon.
10
Gently roll each cooled cookie in the cinnamon-sugar mixture to coat evenly.

Nutrition Facts

Servings 40

Amount Per Serving
Calories 1528.8kcal

% Daily Value *
Total Fat 82.2g127%
Saturated Fat 34.9g175%
Cholesterol 129.0mg43%
Sodium 389.3mg17%
Total Carbohydrate 187.8g63%
Dietary Fiber 7.7g31%
Sugars 92.2g
Protein 16.7g34%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Store in an airtight container at room temperature.

Keywords: mexican wedding cookies, pecan cookies, shortbread, cinnamon sugar, holiday baking, butter cookies, christmas cookies, nut cookies, powdered sugar, easy dessert, homemade treats, cookie recipe, festive snacks, classic cookies, buttery dough, holiday gift, dessert plate, simple baking, traditional recipe, crowd pleaser

Read it online: https://www.chefs-mate.com/recipe/mexican-wedding-cookies-ii/