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
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.