Holiday Classic: Mexican Wedding CookiesKelsey Banfield
I visited my cousins in Mexico City frequently when I was a child, but I never tasted these cookies. I even went to all of their weddings and I never had one of these cookies. But, I’ve had them every year at Christmas here in the Northeast and I’ll bet you have, too. These ubiquitous morsels of butter, nuts and sugar are, in my opinion, just about the most delicious things ever to grace a holiday cookie platter. In fact, many times I’ve had to consciously limit myself from opening up the Tupperware container for just one more before bedtime. They are so deliciously addictive I could easily eat the whole darn box! I’ve already made a few batches this year and distributed the majority to friends and my husband’s co-workers. It was hard to part with them, but there is always room to make more. And more after that.
Mexican Wedding Cookies
1 cup unsalted butter, room temperature
1 teaspoon vanilla
3/4 cup chopped pecans
2 cups all-purpose flour
1/2 cup confectioners’ sugar
1. Preheat oven to 325ºF.
2. In a mixer fitted with a paddle attachment cream the butter, sugar and vanilla. Then, add the flour very slowly until just incorporated and fold in the pecans with a wooden spoon.
3. Roll the dough into teaspoon sized balls and bake for 15 – 20 minutes or until lightly browned. While they are still warm roll them in powdered sugar.