Mexican Wedding Cookies with Pecans

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I discovered Mexican wedding cookies in a Penzey’s Spices catalog when I was in high school.  I had never had this kind of cookie before.  The fact that it was covered in powdered sugar obviously intrigued me.  What doesn’t taste good all covered in sugar!? The original recipe doesn’t call for nuts, but many recipes use either pecans or walnuts, each equally good, so use what you have on hand!

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What I love about these cookies, is that they melt in your mouth.  Don’t ask me how they do, because I don’t know for sure, but trust me! I also don’t feel as guilty eating 2 or 3 or maybe 5, since they’re so small and one bite each. They are definitely one of my favorite cookies! They’re so easy to make and only 6 ingredients!

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Mexican Wedding Cookie Recipe:
1 C. Butter (2 Sticks Softened)
1/2 C. Powdered Sugar (Plus extra for rolling)
2 C. Flour
1/4 tsp. Salt
1 tsp. Vanilla Extract
1/2 C. Finely Chopped Pecans

Preheat oven to 400.

Instructions:
1. In a stand mixer, cream softened butter until fluffy. Add the 1/2 C. of powdered sugar and mix until fluffy about 5 minutes.

2. Add flour gradually, vanilla and salt. Once the flour is incorporated, scrape down the sides of the bowl. Add the finely chopped pecans and mix until just combined.

3. Let the dough sit in the refrigerator for about 30 mins to chill. On a baking sheet lined with parchment paper, roll dough balls into 1 inch in diameter or any size you desire. Leave 1 inch in between each dough ball. Bake for 9 to 12 minutes, or until the bottoms/edges begin to brown.

4. Once cooled completely, roll the cookies in powdered sugar. Store these cookies in an open container for up to 3-4 days, it will keep their texture intact.

Note: For extra dough that you don’t want to bake right away – roll the dough balls as if you were about to bake them. Place them on a baking sheet lined with parchment paper or wax paper. Place in the freezer for at least 3 hours or until they are completely frozen. Place the frozen dough balls into a ziploc bag and store in the freezer. When needed, place dough balls on your baking sheet and allow them to thaw. They should be slightly cooler than room temperature when placing them in the oven.

Recipe adapted from a Penzey’s Spices catalog.
Happy Baking!
xo,
Marlee
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