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Mexican Wedding Cookies


Superbly spherical, buttery, pecan dotted cookies are rolled in candy blizzard of snowy white powdered sugar they usually’ll go away you savoring each tender chew.

1 cup unsalted butter
1/2 cup powdered sugar
1/4 tsp salt
2 tsp vanilla extract
2 Tbsp cornstarch
2 cups all-purpose flour
1/2 cup finely chopped Pecans
1 1/2 cups powdered sugar

Step 1
Preheat oven to 350°F (180°C). Within the bowl of an electrical stand mixer fitted with the paddle attachment, combine butter on medium velocity till creamy, about 20 seconds. Mix in 1/2 cup powdered sugar and salt. Combine in vanilla.

Step 2
Sprinkle cornstarch over combination (simply so it doesn’t mix into one space) then with mixer set on low velocity slowly add in flour and blend simply till mixed. Stir in Pecans.

Step 3
Scoop dough out 1 Tbsp at a time and roll right into a ball, then place balls on ungreased baking sheets and bake in preheated oven for 13 – quarter-hour, till backside edges are calmly golden (for anybody having issues with spreading, simply chill the dough balls for 1 hour then switch to baking sheet and bake and that ought to assist).

Step 4
These are a cookie that I believe are finest once they aren’t moist within the middle so I’d say don’t below bake them. These truly are a cookie that should be dry. Dry however a soften in your mouth type of dry.

Step 5
Take away from oven and permit to chill a number of minutes then whereas cookies are nonetheless heat, pour 1 1/2 cups powdered sugar right into a bowl and roll cookies in powdered sugar.

Step 6
Switch to a wire rack to chill, then as soon as cookies are cool, roll in powdered sugar as soon as extra, this time generously coating them (I pressed it into the powdered sugar to present it a thick coating). Retailer cookies in an hermetic container