Mexican Wedding Cookies

Buttery, nutty Mexican wedding cookies are perfect for any festive occasion, especially the holidays.

White cookies on wooden cutting board

Mexican Wedding Cookies

Sweet Louise Photography View original photo.

Sweet Louise Photography

Yield: 4 dozen

Ingredients

1 cup (2 sticks) unsalted butter, at room temperature
1/2 cup powdered sugar, plus more for coating baked cookies
2 teaspoons vanilla extract
2 cups all-purpose flour
1 cup toasted pecans, finely chopped

Instructions

1. Preheat oven to 350 degrees F.

2. In bowl of an electric mixer, beat butter until light and fluffy.

3. Add 1/2 cup powdered sugar and vanilla, and beat until well blended.

4. With the mixer on low, beat in flour.

5. Gently fold in pecans with a spatula.

6. Divide dough in half, then form each half into ball and wrap in plastic.

7. Chill in refrigerator until cold.

8. Working with half of chilled dough at a time, use floured hands to roll a tablespoon-sized piece of dough into a ball.

9. Arrange balls on parchment-lined baking sheet, spacing 1/2-inch apart.

10. Bake cookies until golden brown on bottom and just pale golden on top (approximately 18 minutes).

11. Cool cookies 5 minutes on baking sheet, then roll in additional confectioners' sugar to coat.

12. Transfer coated cookies to rack and cool completely.

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