If I know you and you're getting married, just ask and I'll make you a batch of Mexican Wedding Cookies. They're small, tasty, and totally white-wedding-y. It's become kind of a tradition for me to make these for friends, and this past weekend we went to the third wedding I've made them for (not counting our own). I thought I'd share my official recipe, which correctly reminds us that Mexican Wedding Cookies are a delicious dessert any time of year. Using the real Mexican vanilla a friend brought me back from Oaxaca really took this batch to the next level!
Ingredients
- 1 cup butter, softened
- 1/2 cup powdered sugar + extra for coating
- 1 tsp vanilla extract
- 1 tsp almond extract
- 2 cups flour
- 1/2 tsp salt
- 1 cup raw pecans, toasted
Preheat oven to 350 and place the pecans on a cookie sheet in a single layer. Bake for 6-8 minutes or until they're lightly browned and fragrant. Allow to cool. In a medium bowl cream the butter, vanilla, and almond extracts together. Add the powdered sugar and mix in. Add flour a little at a time until it's fully blended in. When the pecans are cool, place them in a food processor or chop with a knife until fairly fine. Measure 1 cup of finely chopped pecans, and stir them in.
Chill dough in the refrigerator for at least 1 hour and then shape into 1 inch balls. Place on an ungreased cookie sheet or parchment paper about 1 to 2 inches apart. Bake for 12-15 minutes or until lightly golden brown on the bottom. Cool on a wire rack. Roll the cookies in powdered sugar so they look like snowballs. When completely cooled, store in an airtight container. Recipe makes about 3 dozen cookies.
*Remember, Mexican Wedding Cookies are a delicious dessert anytime of year!
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