Mexican Wedding Cookies
It wouldn't be the holidays at our house without these cookies. My great-aunt, Pat, makes these every year and puts them in tins as gifts. They are simply delicious.
I make mine with ground pecans , but you can substitute almonds or walnuts instead. They are excellent with coffee or tea and can really be made any time of year. I nicknamed them snowballs because that's what they look like.
Mexican Wedding Cookies
Prep time: 1 hr, 55 min
Cook time: 15 min
Total time: 2 hr, 10 min
Yield: about 5 dozen cookies
Ingredients
- 1/2 pound (2 sticks) unsalted butter, at room temperature
- 2 1/2 cups confectioners' sugar
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1 cup pecans, ground
Directions
- With an electric mixer, beat the butter and 1⁄2 cup confectioners' sugar. Add the vanilla. Stir in the flour, salt, cinnamon, and pecans. Form the dough into a ball and cover with plastic wrap. Chill for 1 hour.
- Preheat oven to 375°F.
- Roll the dough into 1-inch balls. (The dough may be a bit crumbly.) Place on the baking sheets. Bake for 15 minutes. Cool on a wire rack.
- Roll each cookie in the remaining confectioners' sugar. Let sit 15 minutes then roll a second time. Store in airtight container.
This recipe is also featured in my cookbook!
