These shortbread-like cookies are rich, buttery, full of pecans and covered in a lovely layer of sweet powdered sugar. They are a bit crumbly and I found them to be a bit dry as well. But the flavor of these cookies is great and they are a fun little treat.
A few things I would do differently next time.
1) Make them smaller. I used a large cookie scoop and rolled them into large balls…a bit bigger than the size of a golf ball. I would go smaller and reduce the baking time.
2) Toss them in sugar twice. I only tossed them once and only after a very slight cool from the oven. I would toss them once warm, and then again after they had cooled completely. The sugar got kinda sticky because of the heat from the warm cookie.
3) Add more cinnamon. The recipe didn’t call for any, but I added 1/2 teaspoon. I would double…or maybe even triple…that amount.
One good trick is tossing the cookies in a ziploc bag filled half way full with powdered sugar. This keeps things from getting too messy in your kitchen.
This recipe came from a good friend, and it was given to her by a great aunt.
Mexican Wedding Cookies
- 2 sticks of butter, softened
- 1/3 cup sugar
- 4 teaspoons vanilla extract
- 1-2 teaspoons ground cinnamon
- 2 cups flour
- 1 cup chopped pecans
- powdered sugar
- Beat the butter and sugar in a mixing bowl until creamy.
- Add the vanilla and beat.
- Add the flour, cinnamon and pecans and mix well.
- Pat the dough into a round, wrap in plastic wrap and chill for about an hour or until firm.
- Remove from the fridge and form the dough into balls and place on a cookie sheet, about 1 inch apart.
- Bake at 325 F for 15-20 minutes. Do not let them get too brown or they will be dry.
- Roll the hot cookies in powdered sugar and let cool completely.
- Roll them once more in powdered sugar before serving.