Mexican Wedding Cookies with Pecans
Dessert

Mexican Wedding Cookies

with Pecans

50 MIN
$11.99 12 Servings
Wellness at Blue Apron
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Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
These meals have 48g or less of net carbs (total carbs minus dietary fiber) per serving. They replace refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains.
600 Calories Or Less
Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
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These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
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From the Test Kitchen

You won't need a celebratory event to enjoy these famously crumbly, buttery, nutty treats---made with a simple dough (studded with chopped pecans) rolled in powdered sugar before and after baking.
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Dietary Information

Vegetarian
  • Nutrition
    PER SERVING
  • Calories
    160 Cals (est.)
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fresh
ingredients
Mexican Wedding Cookies with Pecans
Title
  • ½ cup Roasted Pecans
  • 1 cup All-Purpose Flour
  • 1 cup Powdered Sugar
  • 4 oz Cultured, Salted Butter
  • 2 tsps Vanilla Powder
step-by-step
instructions
Prepare & chill the dough
1 Prepare & chill the dough

Finely chop the pecans. Melt the butter in a large bowl in the microwave (or melt in a small pot on the stove, then transfer to a large bowl). Add the flour, vanilla powder, and 1/3 cup of the powdered sugar; whisk to combine. Add the chopped pecans and stir to incorporate. Cover and refrigerate about 1 hour, or until chilled.

Form & bake the cookies
2 Form & bake the cookies

Place an oven rack in the center of the oven; preheat to 350°F. Line a sheet pan with parchment paper. Scoop about 2 tablespoons of the chilled dough into your hands; roll into a ball. Repeat with the remaining dough to form 12 cookies, making sure they are the same size. Place the remaining powdered sugar in a medium bowl. Gently roll the cookies in the sugar (reserving the extra sugar to finish the cookies). Transfer to the sheet pan, spacing them out evenly. Bake 17 to 19 minutes, or until the cookies are lightly cracked and cooked through. Remove from the oven and let cool about 10 minutes.

Finish the cookies & serve your dish
3 Finish the cookies & serve your dish

When cool enough to handle (but not completely cool), roll the baked cookies in the reserved powdered sugar to form an even layer. Transfer to a serving dish and let cool to room temperature. Enjoy!

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Mexican Wedding Cookies

Prepare & chill the dough
1 Prepare & chill the dough

Finely chop the pecans. Melt the butter in a large bowl in the microwave (or melt in a small pot on the stove, then transfer to a large bowl). Add the flour, vanilla powder, and 1/3 cup of the powdered sugar; whisk to combine. Add the chopped pecans and stir to incorporate. Cover and refrigerate about 1 hour, or until chilled.

2 Form & bake the cookies

Place an oven rack in the center of the oven; preheat to 350°F. Line a sheet pan with parchment paper. Scoop about 2 tablespoons of the chilled dough into your hands; roll into a ball. Repeat with the remaining dough to form 12 cookies, making sure they are the same size. Place the remaining powdered sugar in a medium bowl. Gently roll the cookies in the sugar (reserving the extra sugar to finish the cookies). Transfer to the sheet pan, spacing them out evenly. Bake 17 to 19 minutes, or until the cookies are lightly cracked and cooked through. Remove from the oven and let cool about 10 minutes.

Form & bake the cookies
Finish the cookies & serve your dish
3 Finish the cookies & serve your dish

When cool enough to handle (but not completely cool), roll the baked cookies in the reserved powdered sugar to form an even layer. Transfer to a serving dish and let cool to room temperature. Enjoy!

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