Mexican Wedding Cookies. Mexican Wedding Cookies These light cookies are filled with crunchy almonds and finished with a dusting of powdered sugar. The soft, melt-away texture of Mexican Wedding cookies is thanks to a rich, buttery dough and lots of crushed nuts. These cookies don't have egg to bind them, so they're crumbly instead of chewy.

Cream together butter and powdered sugar until light and fluffy; stir in vanilla. Whisk together flour and salt; add gradually to butter mixture; stir in chopped nuts. Chill dough if it seems too soft. You can have Mexican Wedding Cookies using 7 ingredients and 6 steps. Here is how you achieve it.

Ingredients of Mexican Wedding Cookies

Prepare 2 cup of Flour (all-purpose flour or cake flour).
Prepare 1/4 tsp of Salt.
Prepare 225 grams of Unsalted butter (brought to room temperature).
It's 240 ml of Pecan (finely chopped).
Prepare 120 ml of Powdered sugar.
You need 2 tsp of Vanilla extract (or essence).
Prepare 360 ml of Powdered sugar (for the finish).

Roll in additional powdered sugar while still warm. Using a tablespoon-sized cookie scoop, portion the dough onto a baking sheet. Mexican Wedding Cookies are one of the most dreamy cookies! Beautifully round, buttery, pecan dotted cookies are rolled in sweet blizzard of snowy white powdered sugar and they'll leave you savoring every tender bite.

Mexican Wedding Cookies instructions

Preheat the oven to 180℃ (350℉)..
Mix the flour, salt, and the pecans in a bowl with a whisk..
In a larger bowl, mix the butter and the powdered sugar until fluffy using a hand mixer. Add the vanilla extract. Add the flour mixture and blend the dough thoroughly. (Avoid mixing too much! It is okay to leave it slightly floury.).
Roll the dough into 3-4 cm balls. Place them on the baking sheet that is not oil coated (this is important!) leaving about 3 cm spaces between them. Bake in the preheated oven for 15-20 minutes until lightly browned..
In a metal tray with 3/4 cup (180 ml) of powdered sugar, put a few of the just baked cookies at a time and coat them with the sugar. Place them on the cooling rack..
When all the cookies are coated with powdered sugar and placed on the rack, sprinkle more powdered sugar using a tea strainer. Cool them down completely..

Easily one of my favorite holiday cookies and they couldn't be easier to make! Mix in the pecans with a spatula. Continue to dust hands with flour as you make more cookies. Roll in additional confectioner's sugar while still warm. You may know this cookie by many names: Mexican wedding cakes, Russian tea cakes, snowball cookies and butterballs are all names associated with these delicious, round cookies covered in powdered sugar.