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These bite-sized Easy Mexican Wedding Cookies are festive pops of a sweet and nutty dessert that isn't over-the-top rich.

Easy Mexican Wedding Cookies


  • Author: Melissa Griffiths - Bless this Mess
  • Prep Time: 15 min
  • Cook Time: 18 min
  • Total Time: 2 hours
  • Yield: 4 dozen cookies 1x

Description

These bite-sized Easy Mexican Wedding Cookies are festive pops of a sweet and nutty dessert that isn’t over-the-top rich.


Scale

Ingredients

  • 2 cups pecans or walnuts
  • 2 cups all-purpose flour
  • 3/4 teaspoon salt
  • 16 tablespoons (1 cup) unsalted butter, softened
  • 1/3 cup granulated sugar
  • 1 1/2 teaspoons vanilla extract
  • 1 1/2 cups powdered sugar

Instructions

  1. Preheat the oven to 325 degrees F. and line two baking sheets with parchment paper or with baking mats.
  2. In a food processor, process 1 cup of pecans/walnuts until the texture is similar to a coarse cornmeal, about 15 seconds of processing. Place the finely chopped nuts in a medium bowl.
  3. Add the second cup of pecans/walnuts to the empty food processor and pulse until coarsely chopped, about 5 seconds. Add these pecans/walnuts to the finely chopped pecans/walnuts in the medium bowl.
  4. Add the flour and salt to the pecans in the bowl, and stir to combine.
  5. In a medium bowl (or in the bowl of a stand mixer), beat together the butter and the granulated sugar on medium speed until the mixture is light and fluffy, about 3 minutes.
  6. Add the vanilla, and stir to combine.
  7. Slowly add the flour-nut mixture, and stir until it is combined and forms a soft dough, about 30 seconds. Make sure no dry pockets remain in the dough.
  8. Roll 1 tablespoon of dough into a round ball, and place them 1 inch apart on the prepared baking sheet. Repeat with remaining dough.
  9. Bake until the tops are pale golden and the bottoms are just starting to brown, about 18 minutes.
  10. Let the cookies rest on the cookie sheet for 2 minutes, and then place them on a wire rack to cool completely.
  11. Place the powdered sugar in a shallow dish, and roll each cookie in it to coat the outside evenly. Gently shake off any excess sugar and serve.
  12. Store extra cookies in an airtight container for up to 2 days or in the freezer for up to 6 weeks.

Notes

  • If you aren’t serving your cookies right away, you’ll want to re-roll them in powered sugar just before serving to ensure they are evenly covered. (Sometimes, the sugar absorbs or shakes off the cookies.)
  • I prefer pecans for this recipe, but then again, I almost always prefer pecans over walnuts. Use what you love or have on hand.
  • Category: Cookies
  • Method: Oven
  • Cuisine: American
Nutrition Information: YIELD: 12 SERVING SIZE: 2 cookies
Amount Per Serving: Calories: 445.3 Fat: 27.4g Cholesterol: 40.7mg Sodium: 148.2mg Carbohydrates: 48.8g Sugars: 31.3g Protein: 3.8g Vitamin A: 13µg Vitamin C: 2mg

Keywords: Mexican wedding cookies, mexican wedding cake cookies, how to make mexican wedding cookies