Umami Recipes
Umami Recipes

Dish Dish

Mexican Wedding Cookies

2 servings


35 minutes

total time


1/2 cup pecan halves

2 1/2 cups confectioners' sugar

pinch of salt

1 cup unsalted butter

1/2 teaspoon vanilla extract

1 3/4 cups all-purpose flour


Put pecans, 1 cup of the sugar and salt in food processor and blend until nuts are ground fine. Cut the butter into tablespoon-size pieces and add it to nut mixture with processor running. Process until smooth. Add vanilla extract. Add flour and continue blending, using pulse mechanism of processor.

Scrape dough into a bowl. Cover tightly and refrigerate one hour. 3. Preheat oven to 350 degrees.

Scoop dough with tablespoon and form 1-inch balls by rolling dough between palms (lightly flour hands, if necessary). Place balls 1 1/2 inches apart on ungreased cookie sheets.

Bake 15 minutes or until the cookies barely begin to brown. Cool for 2 minutes. Use small spatula to lift cookies from sheets. Roll the cookies in the remaining sugar.


Serving Size




Total Fat

9 g

Saturated Fat

5 g

Unsaturated Fat

4 g

Trans Fat

0 g




8 mg

Total Carbohydrate

20 g

Dietary Fiber

0 g

Total Sugars

12 g


1 g

2 servings


35 minutes

total time
Start Cooking