Description
These classic Mexican Wedding Cakes are tender, buttery, and coated in a snowy layer of powdered sugar, making them perfect for holidays and celebrations.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 cup finely chopped pecans
- 1/4 teaspoon salt
- Additional powdered sugar for coating
Instructions
- Preheat the oven to 350°F (175°C).
- Cream the butter and powdered sugar together until light and fluffy.
- Mix in the vanilla extract.
- Gradually add the flour and salt, mixing until just combined.
- Fold in the chopped pecans.
- Roll the dough into 1-inch balls and place them on a baking sheet.
- Bake for 12–15 minutes until set but not browned.
- Let cookies cool slightly, then roll in powdered sugar.
- Once completely cooled, roll again in powdered sugar before serving.
Notes
For best flavor, use fresh pecans and roll the cookies in powdered sugar twice for a perfect coating.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cookie
- Calories: 160
- Sugar: 6g
- Sodium: 45mg
- Fat: 11g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
Keywords: mexican wedding cakes, cookies, pecan cookies, holiday cookies, dessert