It’s that time of year…Cookies, Cakes, and Sweet Treats of every kind! My first “baking adventure” of the Christmas season is Mexican Wedding cookies.
I love these cookies and traditionally, I’m a savory person, so when things get too sweet, well, it’s not not for me but…these cookies are different.
They are like a pecan shortbread on the inside and then you get the sweetness from the powdered sugar that’s just enough! I like to put a few in a cello bag with a pretty ribbon for a “sweet” gift to a friend, neighbor or give as a party favor. One batch down and I have no idea how many more are to go!
Mexican Wedding Cookies are great for people who aren't big on sweets. They are like a pecan shortbread on the inside and then you get the sweetness from the powdered sugar that’s just enough!
- 1/2 cup powdered sugar
- 1 cup butter (two sticks) softened
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 2 cups all-purpose flour
- 1 cup pecan , finely chopped
Beat the softened butter and powdered sugar until fluffy, add vanilla.
Add the flour, salt and continue mixing until well mixed.
Fold in the pecans with a wooden spoon.
Using a melon baller or small ice cream scoop, make into about 1 1/4 in balls.
Place on ungreased cookie sheet and bake in preheated 325 degree oven for 20 minutes.
Remove from oven and let cool slightly.
While still warm, roll in powdered sugar.
When cookies are cool, I roll them a second time so make sure you keep your sugar available.
Makes about 36 cookies depending on size you make them.