Mexican Wedding Cookies

Mexican Wedding Cookies recipe, these cookies really do melt in your mouth.

Mexican Wedding Cookies Recipe

Buttery soft melt in your mouth Mexican Wedding Cookies. These cookies are also known as Russian Tea Cakes or as Snoballs. They go by so many different names, but we love them no matter what you call them! They are great for a cookie exchange during the holidays. They definitely are not the prettiest cookies, but they make up for it in their delicious melt in your mouth texture and flavor.

What you need to make Mexican Wedding Cookies:

• 2 sticks of butter at room temperature – 16 tablespoons
• 1/2 cup granulated sugar
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt
• 2 cups flour
• 3/4 cups pecans toasted and finely chopped
• 1 cup powdered sugar

How to Make Mexican Wedding Cookies

Toast the pecans. Place them in a single layer on a cookie sheet. Toast them at 350 degrees for 5-10 minutes, until they smell nutty. Allow to cool before using them in this recipe.
Preheat oven to 400 degrees. Line two baking sheets with parchment paper or a silicone baking sheets.
With an electric mixer on medium high speed, cream together butter, granulated sugar, vanilla, and salt in a large bowl until very light and fluffy (about three minutes). Reduce speed to low and gradually add flour, mixing until just combined. Add pecans and mix until evenly distributed. Form the dough into a ball. Wrap in plastic wrap and refrigerate at least 1 hour (or up to 2 days).
Roll dough into small 1 inch balls and place about an inch and a half apart on the lined baking sheets. Bake for 10 to 12 minutes, until the edges are light and golden. Turn the baking sheet around in the oven half way through. Cool the cookies about 5 minutes.
Place half of the powdered sugar in a bowl. Roll the warm cookies in the sugar to coat. Transfer the cookies to a wire cooling rack to cool completely. Roll the cookies in the powdered sugar a second time.
Recipe Notes
*If you don’t have enough time to chill the dough in the fridge, they will spread out more while baking. Ours did (you can see it in the picture above). They still taste great, just look different.

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Mexican Wedding Cookies

Author Kami - NoBiggie.net

Ingredients

• 2 sticks of butter at room temperature - 16 tablespoons
• 1/2 cup granulated sugar
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt
• 2 cups flour
• 3/4 cups pecans toasted and finely chopped
• 1 cup powdered sugar

Instructions

1. Toast the pecans. Place them in a single layer on a cookie sheet. Toast them at 350 degrees for 5-10 minutes, until they smell nutty. Allow to cool before using them in this recipe.
2. Preheat oven to 400 degrees. Line two baking sheets with parchment paper or a silicone baking sheets.
3. With an electric mixer on medium high speed, cream together butter, granulated sugar, vanilla, and salt in a large bowl until very light and fluffy (about three minutes). Reduce speed to low and gradually add flour, mixing until just combined. Add pecans and mix until evenly distributed. Form the dough into a ball. Wrap in plastic wrap and refrigerate at least 1 hour (or up to 2 days).
4. Roll dough into small 1 inch balls and place about an inch and a half apart on the lined baking sheets. Bake for 10 to 12 minutes, until the edges are light and golden. Turn the baking sheet around in the oven half way through. Cool the cookies about 5 minutes.
5. Place half of the powdered sugar in a bowl. Roll the warm cookies in the sugar to coat. Transfer the cookies to a wire cooling rack to cool completely. Roll the cookies in the powdered sugar a second time.

Recipe Notes

*If you don't have enough time to chill the dough in the fridge, they will spread out more while baking. Ours did (you can see it in the picture above). They still taste great, just look different.

Making This Recipe? Tag us on Instagram: @NoBiggie using the hashtag #NoBiggieRecipes, so we can see what you are making in the kitchen!

Every December my friend Jen of Tatertots and Jello hosts a cookie exchange. I love that she does this. It’s such a fun tradition. This was her third year hosting it. This year I brought these Mexican Wedding cookies.
The funnest part about a Christmas cookie exchange is seeing (and eating) all the different cookies together. It reminds me of my childhood with my Grandma’s holiday cookie tray. It’s so festive and pretty.

It’s always fun to see old friends and new. It was a super snowy day, and we still had a good turn out.

MORE Cookie recipes we LOVE:

–Pumpkin Chocolate Chip Cookies
–Chocolate Peanut Butter Cookies
–Browned Butter Salted Caramel Toffee Chocolate Chip Cookies
–Chocolate Marshmallow Cookies