Easy Mexican Wedding Cookies Recipe

• servings: 20 servings
• active time: 10 minutes
• total time: 45 minutes

Ingredients

2 ounces raw pecan halves (1/2 cup; 55g)

1 1/2 ounces powdered sugar (1/3 cup; 40g) (see note)

4 ounces all-purpose flour (3/4 cup plus 1 tablespoon; 110g)

4 ounces cold unsalted butter (1 stick; 110g), cut into 1/2-inch cubes

1 teaspoon (5g) vanilla extract

1/4 teaspoon (1g) Diamond Crystal kosher salt; for table salt, use half as much by volume or use the same weight

1/8 teaspoon ground cinnamon

2 ounces powdered sugar (1/2 cup; 55g), divided (see note)

Directions

For the Dough: Adjust oven rack to lower-middle position and preheat oven to 350°F (180°C). Combine pecans and powdered sugar in a 10-inch stainless steel skillet and toast in oven until fragrant but not deeply browned, 12 to 15 minutes. When pecans and sugar have cooled to room temperature, combine with flour, cold butter, vanilla, salt, and cinnamon in the bowl of a food processor. (Save the skillet for step 2.) Pulse until pecan pieces disappear, then continue pulsing to form a stiff dough.

To Finish: Sprinkle about half of powdered sugar into skillet, then divide dough into 20 half-ounce portions (I use a #60 scoop). Tumble each piece in powdered sugar until fully coated and roll into a ball. When all pieces have been rounded up, shake skillet so the cookie dough rolls around, collecting more sugar. Arrange on a parchment-lined half sheet pan and bake until puffed and firm, about 18 minutes. Cool to room temperature directly on sheet pan and sift remaining powdered sugar on top.

Nutrition

• Serving Size: Makes 20 cookies
• Calories: 101 kcal
• Total Fat: 7 g
• Saturated Fat: 3 g
• Unsaturated Fat: 0 g
• Cholesterol: 12 mg
• Sodium: 20 mg
• Total Carbohydrate: 10 g
• Dietary Fiber: 0 g
• Total Sugars: 5 g
• Protein: 1 g