Mexican Wedding Cookies
Updated Oct. 28, 2024
- Total Time
- 35 minutes
- Rating
- Comments
- Read comments
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Ingredients
- ½cup pecan halves
- 2½cups confectioners' sugar
- pinch of salt
- 1cup unsalted butter
- ½teaspoon vanilla extract
- 1¾cups all-purpose flour
Nutritional analysis per serving (24 servings)
164 calories; 9 grams fat; 5 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 20 grams carbohydrates; 0 grams dietary fiber; 12 grams sugars; 1 gram protein; 8 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Put pecans, 1 cup of the sugar and salt in food processor and blend until nuts are ground fine. Cut the butter into tablespoon-size pieces and add it to nut mixture with processor running. Process until smooth. Add vanilla extract. Add flour and continue blending, using pulse mechanism of processor.
- Step 2
Scrape dough into a bowl. Cover tightly and refrigerate one hour. 3. Preheat oven to 350 degrees.
- Step 3
Scoop dough with tablespoon and form 1-inch balls by rolling dough between palms (lightly flour hands, if necessary). Place balls 1½ inches apart on ungreased cookie sheets.
- Step 4
Bake 15 minutes or until the cookies barely begin to brown. Cool for 2 minutes. Use small spatula to lift cookies from sheets. Roll the cookies in the remaining sugar.
Private Notes
Comments
The best way to keep these from turning out like pancakes is to chill the dough before rolling them into balls. The colder they are, the less they will spread during cooking.
Room temperature butter--not melted soft. Check the cookies at 10 minutes and 12 minutes. They won't brown on the top, but check bottom carefully because they burn quickly. Test for doneness by breaking one in half. They should be dry. put confectioners sugar in a bowl and roll the cookies while still warm. sugar all the cookies once and then a second time (the first time the sugar will be absorbed by the warm cookie).
A similar cookie was made by the long-gone Wolferman's Kansas City. They called them "Four O'Clocks"
Preheat to 350°
1/2 lb sweet butter
1/2 cup confectioners sugar
1 cup pecans, finely ground
2 cups white flour
1/4 tsp salt
extra confectioners sugar
Mix butter, sugar and ground nuts. Add flour. Mix thoroughly. Chill.
Roll thinly between waxed paper. Cut out into small rounds the size of a 50¢ piece
Bake 3-5 minutes.
Drop in extra sugar while hot, shake off excess.
These are simple cookies to make, but more could have been said about baking. The suggested time at 350 in my oven was too long, and they had burned on the bottom. Also any of topping that misses the cookie will quicly carmelize and burn and stick to the parchment. Cut 3 to 5 minutes baking time.
A new obsession. I made with 1/2 walnuts 1/2 pecans and toasted them at low temperature. I chilled in fridge for 24 hours and they were beautiful little domes. Most amazing fresh from oven. Also froze baked cookies, once cooled and they were great. Recommend sifting sugar overtop instead of rolling. A second sifting of sugar right before serving.
Our family has been making this cookie for generations using a recipe from a church cookbook published in the 1930s. I love to think that my now adult children use the same recipe as my great grandmother. The recipe is almost identical but calls for chopping the nuts very fine and uses 1/2 cup of confectioner's sugar and 2 cups of flour. We bake the cookies at 325 degrees (our approximation of the cookbook's call for a "slow oven").
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