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Mexican wedding cookies These are simple yet delicious cookies made with only 6 ingredients. These Toasted Butter Pecan Cookies are sprinkled with powdered sugar for the perfect Christmas cookie that melts in your mouth.
Mexican wedding cookies are cookies that go by a thousand names. Also known as polvoronis, Russian teacakes, snowballs, butterballs, and more!
No matter what you call them, they are delicious! The cookies are melt-in-your-mouth toasted butter pecan cookies generously dusted with powdered sugar.
These are simple but delicious cookies that make a delicious addition to any cookie tray!
Ingredient notes and substitutions
- Obesity: If you want to use unsalted butter, increase the salt to 3/4 teaspoon.
- Powdered sugar: The powdered sugar in the cookies helps give them a soft, melt-in-your-mouth texture.
- Vanilla extract: Feel free to adjust the amount of vanilla extract to your liking. For whiter cookies, use pure vanilla extract.
- precise: It is important to measure flour correctly. Either sift or stir to break it up, then pour it lightly into a measuring cup, flatten it, or weigh it for the most accurate measurement.
- Toasted pecans: I like to use toasted pecans for a richer flavor. However, you can use unroasted pecans if you prefer.
How to make Mexican wedding cookies
Here you will find step-by-step photos showing how to prepare this recipe. The full recipe, including instructions, is shown below.
Step 1: In a large bowl, cream together the butter and powdered sugar until light and fluffy, 3-5 minutes at medium speed.
Step 2: Mix in vanilla until combined.
Step 3: Add the flour and salt to the creamy mixture, and stir until the ingredients are mixed together.
Step 4: Stir in chopped nuts.
Step 5: Cover and refrigerate for 1-2 hours.
Step 6: Preheat the oven to 350 degrees Fahrenheit.
Step 7: Shape dough into 1-inch balls, then place them on parchment-lined baking sheets or silicone baking mats about 2 inches apart.
Step 8: Bake for 10-13 minutes.
Step 9: Roll in half the additional powdered sugar while still warm.
Step 10: Cool on wire racks.
Step 11: Re-roll the biscuits in the remaining powdered sugar after they have cooled completely.
Recipe tips!
- How to freeze dough: To freeze cookie dough, prepare cookie dough using Step 7. There is no need to preheat the oven. Freeze the dough balls until firm and then place them in a freezer-safe container. Bake from frozen. You will need to add extra baking time when baking from frozen.
- How to freeze baked cookies: To freeze baked cookies, prepare cookies through Step 11. Place them in a freezer-safe container and freeze. Once thawed, re-roll in additional powdered sugar before serving.
- Flavor differences: If you want to change up the flavor a bit, use 1.5 teaspoon vanilla extract and 0.5 teaspoon almond extract. You can also add a little cinnamon to cookies and/or powdered sugar.
storage
Store any leftover Mexican wedding cookies in an airtight container at room temperature. Cookies will keep for up to one week if stored correctly.
If you are storing more than one layer of cookies, place a sheet of parchment or wax paper between the layers.
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Mexican wedding cookies
Mexican Wedding Cookies are 6 ingredients of toasted butter pecan cookies covered in powdered sugar. These are Christmas cookies that melt in your mouth.
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ingredients
directions
In a large bowl, cream together the butter and powdered sugar until light and fluffy, 3-5 minutes at medium speed.
Mix in vanilla until combined.
Add the flour and salt to the creamy mixture, and stir until the ingredients are mixed together.
Stir in chopped nuts.
Cover and refrigerate for 1-2 hours.
Preheat the oven to 350 degrees Fahrenheit.
Shape dough into 1-inch balls, then place them on parchment-lined baking sheets or silicone baking mats about 2 inches apart.
Bake for 10-13 minutes.
Roll in half the additional powdered sugar while still warm.
Cool on wire racks.
Re-roll the biscuits in the remaining powdered sugar after they have cooled completely.
Notes
- Obesity: If you want to use unsalted butter, increase the salt to 3/4 teaspoon.
- Vanilla extract: For whiter cookies, use pure vanilla extract.
- precise: It is important to measure flour correctly. Either sift or stir to break it up, then pour it lightly into a measuring cup, flatten it, or weigh it for the most accurate measurement.
- Toasted pecans: I like to use toasted pecans for a richer flavor. However, you can use unroasted pecans if you prefer.
- Nutritional values are estimates.
feeding
Submission: 1Cookie | Calories: 134Kcal | Carbohydrates: 20g | protein: 1g | fat: 6g | Saturated fat: 3g | Polyunsaturated fats: 1g | Monounsaturated fats: 2g | Trans fats: 0.2g | Cholesterol: 12mg | Sodium: 49mg | Potassium: 16mg | Fiber: 0.4g | sugar: 15g | Vitamin A: 136IU | Vitamin C: 0.02mg | Calcium: 4mg | iron: 0.4mg
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