If you are looking for a traditional melt-in-your-mouth cookie, this is the recipe. Mexican wedding cookies are also known as snowball cookies, Russian tea cookies, polvorones, and besitos de nuez. There are many variations of this recipe, and no one recipe is wrong.
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What equipment or kitchen supplies do I need?
Mexican Wedding Cookies
Ingredients
- 2 cups all-purpose flour
- 1 cup unsalted butter soften
- ⅔ cup powdered sugar to bake sifted
- ½ cup powdered sugar to coat cookies
- 1 tsp vanilla extract
- 1 tsp ground cinnamon optional
- ¼ tsp salt
- 1 cup chopped pecans finely chopped
Instructions
- In a mixing bowl, whisk together flour, salt, and ground cinnamon. Set aside.2 cups all-purpose flour, ¼ tsp salt, 1 tsp ground cinnamon
- Cream together butter, powdered sugar, and vanilla extract in a mixing bowl of a stand mixer.1 cup unsalted butter, ⅔ cup powdered sugar, 1 tsp vanilla extract
- Slowly add the flour mixture and chopped pecans. Mix on medium speed until dough forms. Your dough should have a soft play dough-like consistency.1 cup chopped pecans
- Using a spoon or scooper, scoop the dough and roll it between your hands to form dough balls. Using a spoon or scooper will help you get even size cookies. You can also use a kitchen scale to weigh your dough balls.
- Lightly coat or line a baking sheet. Place your dough balls on the baking sheet about one inch apart. Chill in the refrigerator for about 30 minutes before baking.
- Preheat your oven and bake at 350 degrees for about 13 minutes or until golden brown. Place the cookies on a cookie rack and let them cool for about 15 minutes after baking.
- Add powdered sugar to a small bowl and roll each cookie in the powdered sugar. You can dip each cookie twice. Enjoy!½ cup powdered sugar
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Nutrition
Serving: 1cookieCalories: 150kcalCarbohydrates: 14gProtein: 1gFat: 11gSaturated Fat: 5gCholesterol: 20mgSodium: 25mgSugar: 3g
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