Mexican Wedding Cookies

Method7 steps

1. 1

   Step 1: Toast the 1 cup pecans in a dry skillet over medium heat for a few minutes, stirring, until fragrant.

   Uses 1 cup pecans

2. 2

   Step 2: Chop or pulse the toasted pecans from step 1 into small pieces, then set them aside.

   Uses Toasted pecans

3. 3

   Step 3: In a food processor or mixer, combine the 1 cup room-temperature softened butter, 1/2 cup dough powdered sugar and 1 tsp vanilla extract until well mixed.

   Uses 1 cup butter, softened to room temperature · 1/2 cup powdered sugar for dough · 1 tsp vanilla extract

4. 4

   Step 4: Mix the 2 cups plain all-purpose flour and 1/4 tsp salt into the butter-sugar mixture from step 3 until a dough forms. If using unsalted rather than the author’s salted butter, add the optional extra pinch of dough salt.

   Uses Mixed softened butter, dough sugar and vanilla · 2 cups plain all-purpose flour · 1/4 teaspoon salt · 1 extra pinch dough salt, only if using unsalted butter

5. 5

   Step 5: Transfer the dough from step 4 to a bowl and stir in all the chopped toasted pecans from step 2. Refrigerate for about 30–60 minutes before shaping.

   Chill pecan dough about 30–60 minutes · 30 minUses Shortbread dough · Chopped toasted pecans

6. 6

   Step 6: Heat the oven to 350°F/175°C and line a baking sheet with parchment. Form golf-ball-size rounds from the chilled pecan dough from step 5 for about 12–15 larger cookies, or form smaller rounds for more cookies. Roll them in some of the separate extra powdered sugar. Bake the main larger rounds about 20–25 minutes until just starting to turn golden; check smaller cookies earlier rather than guaranteeing the same time.

   Bake larger cookies 20–25 minutes until just golden; check smaller cookies earlier · 25 minUses Chilled pecan shortbread dough · Extra powdered sugar for coating, as needed

7. 7

   Step 7: Let the baked cookies from step 6 cool for a few minutes. Dust with more of the separate extra powdered sugar and sprinkle the 1 tsp finishing cinnamon over the batch. Serve and refrigerate leftovers in an airtight container.

   Uses Baked pecan cookies · Further extra powdered sugar for final dusting, as needed · 1 tsp ground cinnamon for finishing