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. Toasting the pecans will add additional delicious flavor.

What you need to make Mexican Wedding Cookies:

• 1 cup butter softened to room temperature (2 sticks of butter)
• 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:

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. You could also toast them in a dry hot skillet on your cooktop.
2. Preheat oven to 400 degrees. Line two baking sheets with parchment paper or silicone baking mats.
   With an electric mixer on medium high speed, cream together the butter, 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).
3. Roll dough into small 1 inch balls and place about an inch and a half apart on the lined baking sheets.
4. Bake for 10 to 12 minutes, until the edges are light and golden. Turn the baking sheet around in the oven half way through the bake time. 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. (You can see that our cookies did spread in one of these pictures). They still taste great, they just look different.

Make ahead and Freeze:

These cookies are great to make ahead. Because they dough needs time to chill in the fridge, you will want to make the dough a day ahead. You can also freeze the cookie dough balls, or you can freeze the cookies after they have baked. Because cookies have a high fat content, they freeze really well.

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Mexican Wedding Cookies

Classic butter cookie with toasted pecans and rolled in powdered sugar.

Author Kami | NoBiggie.net

Ingredients

• 1 cup butter softened to room temp. - (2 sticks)
• 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. (You can also toast them in a dry hot skillet on your cook top.)

2. Preheat oven to 400 degrees. Line two baking sheets with parchment paper or silicone baking mats.

3. With an electric mixer on medium high speed, cream together the butter, 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!

How Many sticks of butter make a cup?

I find myself asking this question often when making cookies. 1 stick of butter is 1/2 cup, so 2 sticks of butter is 1 cup. This recipe calls for 2 sticks of butter…1 cup. We are using salted butter, but feel free to use unsalted butter and adjust the salt taste as preferred.

Other Names Mexican Wedding Cookies go by:

• Pecan Sandies
• Snoballs
• Russian Tea Cakes

Variations:

You can make these cookies with different kinds of nuts, we love pecans, but you can use finely chopped walnuts, almonds, pistachios, hazelnuts, pecans or your favorite type of nuts.

MORE Cookie recipes we LOVE:

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

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