My Mom and I came across this recipe for Mexican Wedding Cookies probably three years ago, and it has been a Christmas Cookie staple in our family ever since.
The ingredient list is simple, not to mention totally tasty, and the prep is fairly easy too. Unfortunately for us (or fortunately, depending on how you look at it) the boys in our family don’t find these as appealing as we do, so we end up enjoying a good amount of them ourselves.
They are light and flavorful, making the combination of shortbread + pecans a total winner.
If you’re looking to add something a little different to your “cookie repertoire” this season, go ahead and give these a try!
Mexican Wedding Cookies
(original recipe found here from the Food Network)
- 1 cup unsalted butter, at room temperature
- 1/2 cup confectioners’ sugar, plus more for coating baked cookies
- 1 teaspoon vanilla extract
- 1 3/4 cups all-purpose flour, plus more for dusting hands
- 1 cup pecans, chopped into very small pieces
Preheat the oven to 275 degrees F. Line cookie sheets with parchment paper.
Using an electric mixer, cream the butter and sugar at low speed until smooth. Beat in the vanilla. At low speed gradually add the flour. Mix in the pecans with a spatula.
With floured hands, take out about 1 tablespoon of dough and shape into a crescent or mini disk. Continue to dust hands with flour as you make more cookies. Place onto prepared cookie sheets. Bake for 40 minutes.
When cool enough to handle but still warm, roll in additional confectioners’ sugar. Cool on wire racks.