Cookies/ easy/ few ingredients/ quick

Mexican Wedding Cookies

August 21, 2018

These nutty, buttery, Mexican wedding cookies are always a guaranteed crowd pleaser. They are extra tender with a melt-in-your-mouth texture. 

Mexican Wedding Cookies (melt-in-your-mouth pecan cookies)

I have the house all to myself this week and that means I’ll be baking like crazy. Every time Erez travels for work, I make plans 2 weeks in advance to keep my evenings and weekends full. It’s actually nice to see all of my friends in one week, and it reminds me of how lucky I am to have them. They know that if I get bored or need company, I can visit them without notice, and they’re ok with that because they know I bring cookies with me everywhere I go.

My parents are also on vacation this week so my friend Rene invited me to dinner last weekend and I love going there because her family is hilarious. I brought these Mexican wedding cookies and they were all gone in 10 minutes.

Mexican Wedding Cookies (melt-in-your-mouth pecan cookies)

These Mexican wedding cookies recipe might look similar to my melting moments cookies recipe, but the main difference is the addition of pecans which give an amazing texture and flavor to the cookies. The other recipe also calls for cornstarch for a melt-in-your-mouth texture, but these are tender enough without it. If you love nuts, especially pecans, then you won’t be able to stop eating these cookies. If you start with one, you’ll easily end up with five. They’re addictive!

Pecans are my personal favorite in these, but you can use other nuts such as walnuts, almonds, or hazelnuts.

Chill the dough

Since the dough will be very soft once done, you should chill it in the fridge for at least 30 minutes, until firm enough to handle and roll into balls. This step will also cause the cookies to spread less while baking and keep their round shape.

Toasting the nuts

Although toasting the nuts is optional, it brings a nice aroma and taste to these treats, so I highly recommend it if you have an extra few minutes. If you’re feeling lazy (I can completely relate), then skip this step. Either way, you’ll end up with the most perfect tea cookies ever.

Mexican Wedding Cookies (melt-in-your-mouth pecan cookies)

More Melt-in-Your-Mouth Cookies:

5 from 2 votes
Mexican Wedding Cookies
YIELD: 40 bite-sized cookies
 

Ingredients
  • 2 cups (270 g) all-purpose flour
  • 1/2 teaspoon ground cinnamon, optional
  • 1/4 teaspoon salt
  • 1 cup (2 sticks/227 g) butter, room temperature
  • 1/2 cup (60 g) powdered sugar, sifted
  • 1 teaspoon pure vanilla extract
  • 1 cup pecans or other nuts, preferably toasted and either chopped into small pieces or finely ground in a food processor*
  • 1/2 cup (60 g) powdered sugar, sifted, for rolling
Instructions
  1. In a medium bowl, sift together flour, cinnamon, and salt. Set aside.
  2. In a mixer bowl fitted with the paddle attachment, beat butter on medium speed for 30 seconds until creamy. Add powdered sugar and beat for about 2 minutes until smooth. Beat in vanilla extract. Add flour mixture and beat on low speed just until combined. Stir in nuts. Do not over mix.
  3. If dough is soft (and it probably is), chill in the refrigerator, covered, for 1-2 hours until firm.
  4. Preheat oven to 350F/180C. Line 2 pans with parchment paper.
  5. If cookie dough is hard to handle after refrigerating, leave on counter to soften for a few minutes.
  6. Using an ice cream scoop or level tablespoon, drop rounded balls of dough, 3cm/1.25-inch in diameter, onto prepared baking sheets, spacing them 5cm/2-inch apart. Bake for 12-14 minutes, until cookies just begin to brown at the edges. Leave to cool for 10 minutes. While they're still warm, gently roll them in powdered sugar, careful not to cause them to crumble. Transfer to a wire rack to cool completely. Once cooled, roll them in powdered sugar once more.

  7. Cookies will keep well for a few days at room temperature in an airtight container. They can also be frozen for up to a month.
Recipe Notes

* For evenly chopped nuts, it’s best to pulse them in a food processor until finely ground, but not to the point that they become a paste. Alternatively, if you want a bit more crunch, you can coarsely chop them.
* To toast the nuts, place them in an even layer on a pan lined with parchment paper and bake in a preheated 350F/180C oven for 8 minutes.

 

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10 Comments

  • Reply
    Nicole ~ Cooking for Keeps
    October 21, 2014 at 2:30 pm

    LOVE Mexican wedding cookies! They remind me of a version of Greek kourabiedes!

  • Reply
    Kathi @ Deliciously Yum!
    October 21, 2014 at 2:31 pm

    I never used to like any type of nuts in baking, but I have recently discovered how wonderful pecans are! These lovely little cookies look incredible and I bet they taste amazing too!!

  • Reply
    mahsa
    October 27, 2014 at 2:45 am

    i made it an it seems good! i want to attach the photo but it’s not possible.

    • Reply
      Shiran
      October 27, 2014 at 9:28 am

      That’s sweet of you! I would love if you share it on my facebook page . Thank you!

  • Reply
    Victoria
    July 5, 2016 at 9:37 pm

    I love them! I made them today and they were delicious! My great aunt makes these cookies and everyone loves them! But I’m afraid to say that I think these cookies are just a little better! Thank you so much for all your recipes!!!

    • Reply
      Shiran
      July 6, 2016 at 5:04 am

      I’m glad you like them that much 🙂 They are a favorite in my family!

  • Reply
    Maria
    January 25, 2018 at 5:24 am

    Hi,
    I don’t own a weight scale, what’s the best method to measure flour: is it fluff and level or fluff and dip.
    Also, for powdered sugar, how do i measure it? Do i pack the 1/ 2 cup and then sift it, is there a method you recommend?
    Thanks

    • Reply
      Shiran
      January 26, 2018 at 6:01 pm

      Hi Maria, for both the flour and sugar, just spoon them into the measuring cup and level off the top of the measuring cup using the back of a knife. Don’t pack and don’t tap the measuring cup. Also, if the recipe says ‘flour, sifted’ (the sifted comes after the flour) then you first measure, then sift.

  • Reply
    Aizhan
    June 27, 2018 at 11:35 am

    You said that they keep for a few days, but I and my family ate them all in one! It is a good recipe they are similar to vanillekipferl.

  • Reply
    Marge
    November 27, 2018 at 7:07 pm

    Best recipe of the bunch posted on Google. Teminds us to chop nuts small and chill the dough. Thanks😘

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