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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