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Mexican Wedding Cookie Recipe
These Mexican Wedding Cookies are buttery, nut-filled cookies that are dusted with powdered sugar.
Course
Dessert
Cuisine
Mexican
Prep Time
15
minutes
minutes
Cook Time
15
minutes
minutes
Total Time
30
minutes
minutes
Servings
36
cookies
Calories
94
kcal
Author
Leigh Anne Wilkes
Ingredients
1/2
cup
pecans
1
cup
powdered sugar
pinch of salt
1
cup
butter
1
tsp
vanilla extract
1
tsp
almond extract
2
cups
flour
powdered sugar
for dusting
Instructions
Put pecans, sugar and salt into food processor and pulse until nuts are finely ground.
Cut butter into tablespoon sizes pieces and add to mixture. Pulse until smooth
Add extracts.
Add flour and pulse until blended. Refrigerate dough for at an hour or overnight.
Preheat oven to 350 degrees F.
Scoop dough into one inch size balls, rolling them to make them round.
Place on a parchment lined baking sheet, 2 inches apart. Bake for 12-15 minutes or until cookie just begins to brown.
Cool for 3-4 minutes and then roll in additional powdered sugar
Nutrition
Calories:
94
kcal
|
Carbohydrates:
9
g
|
Protein:
1
g
|
Fat:
6
g
|
Saturated Fat:
3
g
|
Cholesterol:
14
mg
|
Sodium:
45
mg
|
Potassium:
15
mg
|
Fiber:
1
g
|
Sugar:
3
g
|
Vitamin A:
158
IU
|
Calcium:
4
mg
|
Iron:
1
mg