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    Nutty Mexican Wedding Cookies

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    Pixicook editorial team

    Delicate, nutty cookies that melt in your mouth, perfect for any occasion.

    Ingredients for Nutty Mexican Wedding Cookies

    units in
    USchevron
    units in
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    serves
    48 peoplechevron
    serves
    48 peoplechevron

    Pecans

    cups

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    All Purpose Flour

    0 oz

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    Salt

    teaspoons

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    Unsalted Butter, softened

    tablespoons

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    Superfine Sugar

    0 oz

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    Vanilla Extract

    teaspoons

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    Confectioners’ Sugar

    0 oz

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    How to Make Nutty Mexican Wedding Cookies

    1. Prep Oven and Baking Sheets

    Adjust your oven racks to the upper-middle and lower-middle positions and preheat your oven to 325 degrees Fahrenheit. Line two baking sheets with parchment paper.

    2. Process Pecans

    Using a food processor, process 1 cup of the pecans until they resemble the texture of coarse cornmeal, about 10 to 15 seconds. Transfer these finely ground pecans to a bowl. Next, process the remaining 1 cup of pecans until they are coarsely chopped, about 5 seconds. Add these to the same bowl.

    3. Mix Dry Ingredients

    Mix in the flour and salt with the processed pecans to create your dry mixture.

    4. Cream Butter and Sugar

    In a stand mixer fitted with a paddle attachment, beat the softened butter and superfine sugar at medium speed until the mixture becomes pale and fluffy, about 3 minutes. Add the vanilla extract and beat until fully incorporated.

    5. Combine Mixtures

    Reduce the mixer speed to low and slowly add the nut mixture to the butter mixture. Continue mixing until everything is well combined, about 30 seconds. Scrape down the sides of the bowl and mix on low speed for another 7 seconds or until the dough is cohesive. Stir by hand to ensure there are no dry pockets.

    6. Shape Dough

    Take 1 tablespoon of dough at a time and roll it into a ball. Place each ball about 1 inch apart on the prepared baking sheets.

    7. Bake Cookies

    Bake the cookies for about 18 minutes, or until the tops are pale golden and the bottoms are just beginning to brown. Halfway through baking, switch and rotate the baking sheets to ensure even baking.

    8. Cool Cookies

    Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.

    9. Coat in Confectioners' Sugar

    Spread the confectioners' sugar in a shallow dish. Once the cookies are completely cool, roll them in the sugar to coat. Before serving, give them another roll in the sugar and gently shake off any excess.

    Variations

    Chocolatize

    Add mini chocolate chips or dip the cookie into melted chocolate for a twist.

    Chocolate Drizzle or Dip

    After cooling, drizzle or dip cookies in melted chocolate.

    Change the Nuts

    Swap traditional pecans or walnuts for roasted unsalted pistachios, hazelnuts, or almonds and toast them to enhance flavor.

    Change the Nut Variety

    Use different nuts like almonds, hazelnuts, or pistachios and consider enhancing with appropriate extracts.

    Spices

    Introduce ground cardamom, cinnamon, or nutmeg to the dough, or roll the cookies in a spiced sugar mixture.

    Pitfalls and tips

    Choose Your Nuts Wisely

    Use high-quality nuts like traditional pecans or a mix of almonds and walnuts for a complex flavor. Toasting the nuts before use deepens their flavor and adds texture.

    Cream Butter and Sugar to Perfection

    Cream until light and fluffy to incorporate air, contributing to a lighter texture in the final cookie.

    Grind Nuts to the Right Consistency

    Aim for a fine meal-like texture without turning them into butter for even distribution and a tender cookie texture.

    The Double Roll in Powdered Sugar

    Roll warm cookies in powdered sugar, then again once they're cool for a festive appearance.

    Perfect Baking

    Bake just until set but not too browned to avoid overcooking; they should be pale with a hint of golden brown on the bottom.


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