Description

Mexican wedding cookies are delicate, melt-in-your-mouth treats with a rich, nutty flavor and a buttery, powdered sugar finish. Their crumbly texture pairs perfectly with the warmth of finely chopped nuts, creating a truly indulgent bite. These classic cookies are simple yet elegant, perfect for any celebration or a sweet everyday indulgence.

Ingredients

1 cup (2 sticks) salted butter, softened
1/2 cup powdered sugar firmly packed, I didn’t sift my powdered sugar. (plus extra for rolling)
2 teaspoons vanilla extract
1 tablespoon Kentucky Bourbon (Optional but it really enhances the flavor.)
2 cups all-purpose flour (Sifted and then measured)
1/4 teaspoon salt
1 cup finely chopped pecans (or walnuts if you prefer) lightly toasted

Instructions

Preheat Your Oven: Set your oven to 350°F (175°C) and line two baking sheets with parchment paper. Lighty toast your pecans for about 6 minutes.
Cream the Butter and Sugar: Using a stand up mixer or a hand mixer, beat the softened butter and powdered sugar together until light and fluffy. This should take about 2-3 minutes. Stir in the vanilla extract and bourbon if you desire.
Add the Dry Ingredients: Mix the flour, salt and lightly toasted, finely, chopped pecans together and gradually add to the wet ingredients. The dough will be soft but shouldn’t be sticky.
Roll the Cookies: Scoop out small portions of dough (about 1 tablespoon each) and roll into balls. Place them on the prepared baking sheets about 1 inch apart.
Bake: Bake the cookies for 12-15 minutes, or until the bottoms are just lightly golden. Be careful not to overbake—they should be soft, not crunchy.
Powdered Sugar Magic: Let the cookies cool for about 5 minutes, then roll them generously in powdered sugar while they’re still warm. Repeat the rolling once they’re completely cool for that snowy finish. Note: Sift the powdered sugar for rolling so there won’t be any lumps.

Notes

Storing & Freezing

To Store: Keep the cookies in an airtight container at room temperature for up to a week.

To Freeze: Freeze the unbaked cookie dough balls for up to 2 months. Bake straight from frozen, adding a minute or two to the baking time.