Mexican Wedding Cookies with Pecans
Dessert

Mexican Wedding Cookies

with Pecans

50 MIN
$11.99 12 Servings
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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

See nutrition facts for total fat, saturated fat, cholesterol, and sodium information

Vegetarian
  • Nutrition
    PER SERVING
  • Calories
    160 Cals (est.)
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Nutrition Label
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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!

Tips from Home Chefs

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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