Ingredients
Scale
- 1 cup pecans, toasted and finely chopped
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar (plus extra for coating)
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/4 teaspoon salt
Instructions
1. Toast the Pecans:
- Preheat the oven to 350°F (175°C). Spread the pecans on a baking sheet and toast for 5-7 minutes, or until fragrant. Let them cool, then chop finely.
2. Prepare the Dough:
- Cream the butter and powdered sugar in a large bowl until light and fluffy. Mix in the vanilla extract, then gradually add the flour, salt, and chopped pecans until combined.
3. Shape the Cookies:
- Roll the dough into 1-inch balls and place them on a parchment-lined baking sheet, about 1 inch apart.
4. Bake:
- Bake for 10-12 minutes, or until the bottoms are golden. Avoid overbaking.
5. Coat with Powdered Sugar:
- Let the cookies cool slightly, then roll each in powdered sugar while warming for a sweet coating.
Notes
- For an extra nutty flavor, ensure the pecans are well-toasted but not burnt.
- Store the cookies in an airtight container at room temperature for up to one week.
- These cookies make excellent gifts when packaged in festive tins or bags.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Mexican
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 120 kcal
- Sugar: 4 g
- Sodium: 40 mg
- Fat: 8 g
- Carbohydrates: 12 g
- Fiber: 1 g
- Protein: 1 g
- Cholesterol: 15 ml
Keywords: Mexican cookies, Mexican wedding cookies, Mexican cookies recipe