Mexican Wedding Cookies Delight (Printable Version)

Buttery shortbread with pecans, rolled in powdered sugar for a sweet, festive finish.

# What You'll Need:

→ Dry Ingredients

01 - 2 cups all-purpose flour
02 - 1/4 teaspoon salt

→ Nuts

03 - 1 cup finely chopped pecans

→ Creaming Mixture

04 - 1 cup unsalted butter, softened
05 - 1/2 cup powdered sugar, plus more for rolling
06 - 1 teaspoon pure vanilla extract

# How to Prepare:

01 - Preheat the oven to 350°F. Line two baking sheets with parchment paper.
02 - Whisk together the all-purpose flour and salt in a medium bowl and set aside.
03 - In a large bowl, beat the softened butter and 1/2 cup powdered sugar until light and fluffy, about two minutes.
04 - Mix the pure vanilla extract into the creamed butter and sugar.
05 - Gradually add the flour mixture to the butter mixture, stirring just until combined.
06 - Gently fold the finely chopped pecans into the dough.
07 - Scoop tablespoon-sized portions and carefully roll into balls. Place them on the prepared baking sheets with about one inch spacing.
08 - Bake for 14 to 16 minutes, until the bottoms are lightly golden and tops are set without significant browning.
09 - Allow cookies to cool on the baking sheets for five minutes, then roll each warm cookie in powdered sugar to coat thoroughly.
10 - Transfer cookies to a wire rack to cool completely, and once cooled, roll in powdered sugar again for a snowy finish.

# Expert Suggestions:

01 -
  • They melt on your tongue like buttery clouds, no chewing required, just pure pecan-studded indulgence.
  • The powdered sugar coating isn't just decoration—it's a protective blanket that keeps these cookies soft for days.
  • You'll have them ready in under an hour, which means last-minute hosting crises are suddenly solvable.
02 -
  • Overmixing the dough after adding flour will toughen the cookies, so mix just until combined and trust that they'll come together.
  • The cookies should barely show color when you pull them out—they keep cooking slightly on the hot pan, and overbaking destroys the tender crumb you've worked for.
03 -
  • Don't skip the sift or whisk step for flour and salt—a quick combine prevents pockets of pure flour in your dough that can create sandy bites.
  • If you can't resist substituting walnuts or almonds, toast them first so the different nut flavor still reads as intentional rather than accidental.
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