Mexican Wedding Cake
Indulge in the sublime sweetness of Mexican Wedding Cakes, a classic treat known for their delicate, buttery texture and rich, nutty flavor. These melt-in-your-mouth cookies are made with finely chopped pecans, creamy unsalted butter, and a whisper of vanilla for a hint of warmth. Rolled in powdered sugar, they boast a snow-like coating that makes them not only festive but also irresistibly sweet. Perfectly baked to a golden hue in just 15 minutes, these bite-sized delights are simple to make yet elegant enough for any occasion, from wedding receptions to holiday gatherings. With a prep time of only 15 minutes, this easy-to-follow recipe delivers 24 cookies that will leave everyone coming back for more. Add a touch of tradition to your dessert table with these timeless Mexican Wedding Cookies!
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Recipe Information
Ingredients
- 226 grams unsalted butter
- 60 grams powdered sugar (for dough)
- 2 teaspoons vanilla extract
- 240 grams all-purpose flour
- 120 grams pecans, finely chopped
- 120 grams powdered sugar (for coating)
Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat.
In a large mixing bowl, cream the unsalted butter and powdered sugar (for dough) together until light and fluffy, about 2-3 minutes.
Add the vanilla extract and mix until well incorporated.
Gradually add the all-purpose flour to the butter mixture, mixing until just combined. Be careful not to overmix.
Fold in the finely chopped pecans, ensuring they are evenly distributed throughout the dough.
Using a small cookie scoop or your hands, form the dough into 1-inch balls and place them onto the prepared baking sheet, spacing them about 1 inch apart.
Bake in the preheated oven for 12-15 minutes, or until the bottoms are lightly golden and the cookies look set. Do not overbake.
Remove the cookies from the oven and let them cool for 5 minutes on the baking sheet.
While the cookies are still warm, gently roll each one in the powdered sugar (for coating) until evenly coated. Place them on a wire rack to cool completely.
Once cooled, roll the cookies in the powdered sugar a second time for a thick, sweet coating.
Store in an airtight container at room temperature for up to a week. Enjoy!
Nutrition Facts
Calories |
170 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.3 g | 15% | |
| Saturated Fat | 5.2 g | 26% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 21 mg | 7% | |
| Sodium | 1 mg | 0% | |
| Total Carbohydrate | 16.2 g | 6% | |
| Dietary Fiber | 0.8 g | 3% | |
| Total Sugars | 7.6 g | ||
| Protein | 1.6 g | 3% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 7 mg | 1% | |
| Iron | 0.5 mg | 3% | |
| Potassium | 32 mg | 1% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
