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Mexican Wedding Cookies


Mexican Wedding Cookies


Beautiful round, buttery, nutty cookies  rolled in a sweet blizzard of snow-white powdered sugar, leaving you savoring every delicate bite.


1 cup unsalted butter

1/2 cup powdered sugar


1/4 teaspoon salt

2 teaspoons vanilla extract

2 tablespoons cornstarch

2 cups all-purpose flour

1/2 cup finely chopped pecans


1 1/2 cups powdered sugar



 Step 1

Preheat oven to 350°F (180°C). In the bowl of an electric  mixer fitted with the paddle attachment, beat the butter on medium speed until creamy, about 20 seconds. Stir in 1/2 cup powdered sugar and salt. Add vanilla.Step 2


Sprinkle cornstarch over the mixture (just so it doesn’t mix in one spot), then, with the mixer  on low speed, slowly add the flour and mix  until well combined. Add the nuts.

 Step 3

Scoop  out 1 tablespoon of dough at a time and form into a ball, then place the balls on ungreased baking sheets and bake in the preheated oven for 13 to 15 minutes, until the bottom edges are lightly browned (if necessary). If you have trouble spreading, simply chill the dough balls for an hour, then transfer them to a baking sheet and bake. That should help.

 Step 4

These are cookies that, in my opinion, taste best when they are not soggy in the middle. So I would recommend not baking them for too long. They are actually cookies that need to be dry.Dry, but melts in the mouth a little dry.


 Step 5

Remove from oven and allow to cool for a few minutes; Then, while the cookies are still warm, place 1 1/2 cups of powdered sugar in a bowl and roll the cookies in powdered sugar.

 Step 6

Place on a wire rack to cool. Once the cookies have cooled, roll them in powdered sugar again, this time  coating them generously (I pressed it into the powdered sugar to get a thick layer). Store cookies in an airtight container.

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