Mexican Wedding Cookies

Let them help you roll the dough into balls before baking, then finish them off with powdered sugar at the end. In fact, the first time I made these with my daughter she called them “snowball cookies!” No matter the name they are the ultimate holiday classic everyone loves.


1 cup (2 sticks) unsalted butter, room temperature

2 cups all-purpose flour

¾ cup pecans, finely chopped

1 teaspoon vanilla

½ cup confectioners’ sugar


1.      Preheat the oven to 325ºF.

2.      In a mixer fitted with a paddle attachment cream together the butter and sugar until light and fluffy. Then add the vanilla and mix again.

3.      With the mixer on low add the flour and beat just until everything is incorporated. Use a wooden spoon to stir the pecans into this mixture.

4.      Roll the dough into teaspoon sized balls and place 2 inches apart on a cookie sheet. Bake for 35 to 40 minutes, or until the tops of the cookies are light brown.

5.      Transfer the cookies to a wire rack to cool for 5 minutes. Then, pour the confectioners’ sugar into a small bowl and roll each cookie in it so that it is fully coated.

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