Mexican Wedding Cookies
Here's the world's simplest recipe for a batch of scrumptious Mexican Wedding Cookies. Don't forget a final sprinkling of powdered sugar and cinnamon. So good!
- 1 cup pecans
- 1 cup butter
- 1/2 cup powdered sugar (plus more to coat)
- 2 cups flour
- 1 teaspoon vanilla
- 1/4 teaspoon salt
- 1 teaspoon cinnamon
Toast the pecans for a few minutes in a dry skillet over medium heat.
Crush the pecans into small pieces and set aside. (Note: I used a food processor for everything in this recipe).
Add 1 cup room temperature butter and 1/2 cup powdered sugar to the food processor, along with 1 teaspoon vanilla. Combine well.
Add 2 cups flour and 1/4 teaspoon salt to the mixture. Combine until a dough has formed.
Add the dough to a mixing bowl and stir in the pecan pieces. Let this dough chill in the fridge for 30-60 minutes.
Form golfball sized rounds with the dough and roll them in powdered sugar. Bake for 20-25 minutes at 350F or until they just start to turn golden brown. (I used a standard sized baking sheet lined with parchment paper for easy cleanup).
Let cool for a few minutes and then give them a final sprinkling of powdered sugar and cinnamon. Serve immediately and store the leftovers in an airtight container in the fridge.
I've tried this recipe using half pecans and half almonds but prefer it with 100 percent pecans.
I like these best when they are small. Larger sized polvorones can taste dry.
I used a food processor for this recipe but a mixer works just as well.
I used salted butter for this batch. If using unsalted butter I would probably add an additional pinch of salt when making the dough.