Mexican Wedding Cookie Recipe Learn like a Pro 

Soft, buttery pecan Mexican Wedding Cookies melt in your tongue! Never mind the name—these small snowballs are a terrific addition to your favorite Christmas cookies.  

– 1 ½ cups pecan – ⅔ cup powdered sugar – 1 cup butter – 2 teaspoon vanilla extract – 2 cups all-purpose flour – ½ teaspoon salt – 1 cup powdered sugar



Preheat oven to 325°F. Line a cookie sheet with silpat or parchment. Process pecans and powdered sugar. 


For approximately a minute, pulse the pecans and powdered sugar until the nuts are finely crushed. 


You should put the pecan mixture, the butter, and the vanilla extract into the bowl of your mixer.


Make sure that everything is thoroughly mixed together. Put the flour and salt into a separate basin and stir them together. 


Add the flour mixture to the mixer bowl gradually, and beat on low speed until all of the ingredients are well combined.


Use a small cookie scoop to scoop out cookie dough, or scoop up tablespoonfuls and roll the dough between your palms to form a ball.


After the cookie sheet is ready, place the balls on it. After the cookies have baked for 18 to 20 minutes, move them to a wire rack and allow them to cool fully.


Sift about a cup of powdered sugar into a bowl, and then completely coat each cooled cookie with the sugar.

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