Unlike other recipes for similar cookies, this one calls for the cookies to be rolled in confectioners’ sugar once cooled; if they’re still warm, the coating will get sticky.

Mexican Wedding Cookies
Serves 8
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Prep Time
30 min
Cook Time
13 min
Total Time
43 min
Prep Time
30 min
Cook Time
13 min
Total Time
43 min
Ingredients
  1. 1½ c. pecans
  2. 3 tbsp. confectioners' sugar
  3. 1½ c. confectioners' sugar
Instructions
  1. 1.In food processor with knife blade attached, pulse pecans with 3 tablespoons confectioners' sugar until very finely ground.
  2. 2.Prepare Basic Cookie Dough, stirring ground pecans into flour mixture before adding to butter mixture in step 2.
  3. 3.Preheat oven to 350 degrees F. Shape dough by rounded measuring teaspoons into 1-inch balls. Place balls, 1 1/2 inches apart, on ungreased large cookie sheet. Bake cookies 13 to 15 minutes or until bottoms are browned and cookies are light golden. Let stand on cookie sheet 2 minutes to firm up slightly, then transfer to wire rack to cool. Repeat with remaining dough.
  4. 4.Place confectioners' sugar in pie plate. Roll cooled cookies in sugar to coat, twice if desired.
  5. 5.Store cookies, putting waxed paper between layers, in tightly sealed container at room temperature up to 1 week or in freezer up to 3 months.
Adapted from www.delish.com
Adapted from www.delish.com
Mexipes https://www.mexipes.com/