Mexican Wedding Cookies
10 servings
45 minutes
Mexican wedding cookies are delicate, crumbly treats covered with a soft cloud of powdered sugar. These little snowballs are traditionally made for special occasions, including weddings, hence the name. Their history originates from Spanish cuisine but over time they have become part of Mexican traditions. The nutty flavor of pecans combined with the creamy softness of the dough and the sweetness of the sugar creates a harmonious balance, making each cookie perfect to accompany a cup of coffee or hot chocolate. These cookies not only adorn the festive table but also bring the cozy warmth of home baking, evoking memories of family celebrations and sweet moments in life.
1
Preheat the oven to 160 degrees. Grind one cup of nuts in a food processor for 10-15 seconds and transfer to a medium bowl. Grind the second half for 5 seconds and add to the same bowl, then add flour and salt.
- Pecan: 250 g
- Wheat flour: 2 glasss
- Salt: 0.8 teaspoon
2
Use a hand mixer to beat the softened butter with sugar for 3-6 minutes. Add vanilla. Continuing to mix at a lower speed, gradually add the nut mixture. Then mix everything with a silicone spatula and beat again with the mixer on low speed for 7 seconds.
- Unsalted butter: 225 g
- Caster sugar: 0.3 glass
- Vanilla extract: 1.5 teaspoon
- Pecan: 250 g
3
Scoop out one spoon of dough to form balls about 2.5 cm in diameter and place them on 2 baking sheets lined with parchment paper, ensuring a distance of about 2-2.5 cm between the balls. Bake for 18 minutes, turning and swapping the sheets halfway through.
4
Let the cookies sit on the trays for 5 minutes, then remove and let cool completely. Pour powdered sugar into a plate and coat the cookies in it. Just before serving, coat the cookies in the powder again and shake off the excess.
- Icing sugar: 1.5 glass
- Icing sugar: 1.5 glass
