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.

mexican-wedding-cookies-sheetpanThey 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

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.

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