Mexican Wedding Cookies

Pecans that are held together by butter, flour and sugar. How much better can it get? The second you put one of these Mexican Wedding Cookies in your mouth it cracks, crumbles and melts with an amazing pecan taste.

You can find a version of these cookies in almost any culture. I have heard them called Polvorones or Mexican Wedding Cakes and my Gramma called these Butter Balls.

Whatever name you care to call them, they will always be delicious.

My family enjoys seeing who can get the messiest from the powdered sugar, but it is possible to eat these without becoming covered. No cookie tray is complete without these wonderful cookies.

Handle this dough with a light hand and don’t overmix to avoid dry, tough cookies.

Print Recipe
Mexican Wedding Cookies
Mexican Wedding Cookies
Votes: 25
Rating: 3.4
You:
Rate this recipe!
Course Dessert
Prep Time 15 minutes
Cook Time 12-15 minutes
Passive Time 30 minutes
Servings
dozen
Ingredients
Course Dessert
Prep Time 15 minutes
Cook Time 12-15 minutes
Passive Time 30 minutes
Servings
dozen
Ingredients
Mexican Wedding Cookies
Votes: 25
Rating: 3.4
You:
Rate this recipe!
Instructions
  1. In a stand mixer, blend butter until creamy.
  2. Add the granulated sugar and blend on low until well incorporated. Add vanilla and blend into incorporated.
  3. In a bowl, whisk flour and salt together until well combined. Slowly add flour mix to the butter mixture. Blend on low until just incorporated. Do not over mix.
  4. Chop pecans finely until they resemble coarse sand. Add chopped pecans and blend on low until the pecans are evenly distributed throughout the dough.
  5. Scrape dough out onto plastic wrap and form two even balls. Wrap and place in refrigerator for at least 30 minutes.
  6. After dough is well chilled, firmly roll 1 - 2 teaspoons of dough into a ball. Do not be afraid to roll the dough with some force so that there are no cracks in the cookie dough balls. If there are cracks in your cookie dough balls, your cookies will crack.
  7. Press cookies gently to flatten the bottom, onto a parchment paper or silicone baking mat covered cookie sheet. The cookies should not spread and will retain their shape during baking.
  8. Bake in a preheated 350 degree oven for 12-15 minutes or just until the bottoms are golden brown and the tops are lightly golden. Because oven temperatures vary, watch your cookies carefully. Do not over bake.
  9. Allow cookies to cool on the pan for 5 minutes and then transfer to cool for another 5 minutes on a cooling rack. The cookies will be very delicate until cooled - handle them very gently.
  10. Gently roll cooled cookies in a bowl of powdered sugar. Shake off excess and then return to the cooling rack. Cookies must be completely cooled before storing or they will become soggy.
Recipe Notes

If you are planning on freezing these cookies, make the dough as described up to the baking directions. Place cookie sheet of unbaked cookies into freezer until cookies are frozen, then transfer to a container or freezer bag until needed. On the day of serving, remove desired quantity of cookies from freezer and allow to defrost for 10 minutes, then bake as directed.

For this recipe, I prefer to use European style or Irish unsalted butter. They typically have a higher butterfat percentage than American butters, which really enhances the flavor of this cookie.

This Mexican Wedding Cookies recipe is gluten free and vegetarian.

 

 

Share this Recipe
2 Comments

Leave a Reply

Your email address will not be published.

Dunn & Bradstreet Credibility Logo
DISCLAIMER
The information contained in our web sites and mobile applications is not intended to prevent, diagnose, treat or cure any illness or disease. You should consult a qualified health professional regarding your health conditions. We are not responsible for any decision you make or any consequences that result based on the information you obtain from us.
COPYRIGHT
Photographs, images and logos, Copyright © 2017, JHMJLL, Inc. All rights reserved. This website or parts thereof may not be reproduced in any form without prior written permission. For permission requests, write to the publisher, at “Attention: Permissions Coordinator at: JHMJLL, Inc., P.O. Box 542, Lake Bluff , Illinois, 60044