mexican wedding cookies
Melt-in-your-mouth buttery shortbread Mexican wedding cookies are loaded with chopped pecans and rolled in powdered sugar. These shortbread cookies are quick to fix, delicious, and freeze well. The cookie has many names: Russian tea cakes, snowballs, meltaways, and butterballs. These are one of my absolute favorite cookies.
prep time
20 Min
cook time
15 Min
method
Bake
yield
30 serving(s)
Ingredients
- 1 cup unsalted butter
- 1 1/2 cups powdered sugar
- 1/4 teaspoon salt
- 1 1/2 teaspoons vanilla extract
- 1/2 teaspoon almond extract
- 1 3/4 cups all-purpose flour
- 1 cup finely chopped pecans
How To Make mexican wedding cookies
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Step 1Preheat oven to 350 degrees F. Cover two large baking sheets with parchment paper.
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Step 2Using a stand mixer on medium speed, cream the butter and 1/2 cup of powdered sugar until fluffy and pale.
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Step 3Reduce the speed to low. Add the vanilla and almond extracts.
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Step 4With the mixer on low, slowly add the flour, beating until combined. Mix in the chopped pecans until incorporated.
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Step 5Use a 1-tablespoon scoop to portion the dough. Roll it into balls with the palms of your hands. Place the balls about 1 1/4 inches apart onto the prepared baking sheets.
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Step 6Bake for 12 minutes, or until the bottom is light golden brown. Cool the cookies for 15 minutes.
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Step 7Add the remaining powdered sugar to a medium wide bowl. Gently roll the cookies through the powdered sugar.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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