Wedding Cookies
📜 Collection: Unknown Nine | ✍️ Attribution: Audrey Kees | 📂 Category: Desserts A classic melt-in-your-mouth Mexican wedding cookie recipe made with rich butter, pecans, and powdered sugar. Perfect for holidays, celebrations, or an afternoon tea treat.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 15 mins | 15 mins | 20 mins | 48 cookies |
🔪 Key Equipment
- Electric mixer
- Baking sheet
- Mixing bowl
- Measuring cups and spoons
Ingredients
Cookie Dough
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 1 cup | Butter | softened |
| 1 cup | Powdered Sugar | divided (1/2 cup for dough, 1/2 cup for coating) |
| 1 tsp | Vanilla Extract | or 1/2 tsp almond extract |
| 2 cups | Flour | all-purpose |
| 1 cup | Pecans | finely chopped |
Instructions
Mixing & Shaping
- Preheat oven to 350°F.
- Beat 1 cup softened butter, 1/2 cup powdered sugar, and 1 tsp vanilla extract with an electric mixer until light and fluffy.
- Add 2 cups flour and 1 cup finely chopped pecans, mixing until a cohesive dough forms.
- Shape the dough into 1-inch balls and place them 1 1/2 inches apart on an ungreased baking sheet.
Baking & Coating
- Bake for 14 to 15 minutes until set but not browned on top.
- Allow cookies to cool completely on the baking sheet.
- Once cooled, gently coat the cookies in the remaining 1/2 cup powdered sugar.
💡 Make-Ahead & Storage: Cookies can be baked in advance and stored in an airtight container at room temperature for up to 1 week.
Original Recipe Scan
