Mexican wedding cookies are tender, nutty shortbread snowballs that melt on the tongue. This version uses finely chopped pecans, a whisper of powdered sugar in the dough, and a double dusting of powdered sugar for the iconic finish. It’s an approachable recipe that rewards careful technique more than fuss, perfect for holidays, weddings, or a weekday treat.
Key takeaways
- Six simple ingredients make a crisp, melt-in-your-mouth cookie.
- Finely chop the nuts for the best texture; a food processor can help but finish by hand.
- Roll and bake uniform one-tablespoon scoops; dust twice with powdered sugar for classic snowball appeal.
Why these cookies stand out
These cookies trace their roots to a 16th century Spanish shortbread and traveled through cultures to become beloved in Mexico and beyond. Variations go by many names — kourabiedes in Greek kitchens, Russian tea cakes in Slavic countries, and snowballs in many American homes. The common thread is a crumbly shortbread enriched with nuts and finished with powdered sugar, producing a cookie that is not too sweet but deeply satisfying.
Ingredients
- 1 cup (226 g) unsalted butter, room temperature
- 1/2 cup (60 g) powdered sugar, plus 1 to 1 1/4 cups for coating
- 1 3/4 cups (210 g) all-purpose flour
- 1 cup finely chopped pecans
- 1 1/2 teaspoons vanilla extract
- 1/4 teaspoon salt
Step-by-step recipe
- Preheat the oven to 350°F and line two rimmed baking sheets with parchment paper.
- Finely chop 1 cup of pecans. The finer the chop, the better the dough holds together. A few short pulses in a food processor can speed this up, but finish with a knife to avoid large chunks.
- Cream 1 cup room-temperature unsalted butter with 1/2 cup powdered sugar and 1/4 teaspoon salt on medium speed until light and fluffy, about 2 to 3 minutes. Scrape the bowl once or twice.
- Add 1 1/2 teaspoons vanilla and mix until combined.
- Using a scale for accuracy or fluff-and-scoop measuring for cups, add 1 3/4 cups all-purpose flour gradually while mixing on the lowest setting. Finish mixing by hand to ensure even distribution.
- Fold in the chopped pecans until evenly incorporated.
- Portion dough into roughly one-tablespoon scoops, roll gently into balls, and place about 1 inch apart on prepared baking sheets.
- Bake 12 to 15 minutes, or until the bottoms are golden brown. Let the cookies cool on the pan for about five minutes; they are tender and very hot right out of the oven.
- While still warm, dust with powdered sugar. Let the cookies cool for 30 minutes, then roll again in powdered sugar for the classic snowball look.
Tips, tricks, and common pitfalls
- Measure flour correctly — spoon flour into the cup and level it, or better yet use a scale for 210 grams. Avoid scooping straight from the bag which packs the flour and yields dense cookies.
- Chop the nuts finely — large nut pieces make the dough crumbly and harder to shape. A few pulses in the processor plus a final hand chop is ideal.
- Don’t over-sweeten — the dough itself is lightly sweet; the double powdered sugar coating gives the right level of sweetness without being cloying.
- Be careful with powdered sugar — those first bites can puff sugar into the air. Take small bites and avoid inhaling directly into the powdered coating.
They’re beautiful little snowballs.
Storage and make-ahead strategies
Once fully cooled and coated, the cookies keep at room temperature in an airtight container for up to two weeks. For baking later, freeze unbaked, scooped dough on a sheet until solid, then transfer to a freezer bag for up to three months. Bake from frozen, adding a minute or two to the bake time if needed. Baked but uncoated cookies freeze well for up to three months; re-roll in powdered sugar after thawing.
Serving suggestions
- Pair with a bold coffee or nutty hot chocolate for contrast.
- Mix pecans with a splash of orange zest for a fragrant variation.
- Swap nuts to walnuts or almonds for different cultural takes like kourabiedes or Russian tea cakes.
These cookies are simple, elegant, and irresistible. Whether baking for a celebration or a quiet afternoon, they deliver buttery, crumbly satisfaction with every bite. Enjoy the joyful ritual of rolling, coating, and sharing — true small pleasures in cooking, recipes, bon apetit.
This article was created from the video Easy Mexican Wedding Cookies Recipe with the help of AI.
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