Oh my goodness, let me tell you about the joy of baking *Mexican wedding cookies*! These little gems are not just any cookies; they’re buttery, melt-in-your-mouth delights coated in a snowy blanket of powdered sugar. Every time I whip up a batch, I can’t help but feel a wave of nostalgia wash over me. I remember the first time I made these cookies with my grandmother. She would always say, « A little sugar and a lot of love! » And trust me, that love shines through in every bite.
They’re perfect for sharing with family or friends during the holidays, or honestly, any day that could use a sprinkle of sweetness. The unique texture just gets me every time—crispy on the outside and tender on the inside. Plus, the way the powdered sugar coats them makes for such a beautiful presentation. You really can’t go wrong with these cookies, whether you’re celebrating a special occasion or just indulging yourself on a cozy night in. So grab your apron, and let’s make some magic happen in the kitchen!
Ingredients for Mexican Wedding Cookies
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 2 cups all-purpose flour
- 1 cup finely chopped pecans
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- Additional powdered sugar for coating
How to Prepare Mexican Wedding Cookies
Step 1: Preheat the Oven
First things first, let’s preheat that oven to 350°F (175°C). Preheating is super important because it ensures your cookies bake evenly and develop that lovely golden color. While the oven is heating up, you can get everything else ready!
Step 2: Cream the Butter and Sugar
In a mixing bowl, go ahead and cream together 1 cup of softened unsalted butter and 1/2 cup of powdered sugar. I like to use a hand mixer for this, but a whisk works just fine if you’re feeling strong! You want to beat them together until the mixture is light and fluffy. This step is where all that buttery goodness starts to take shape, so don’t rush it!
Step 3: Combine Dry Ingredients
Now it’s time to add in the dry ingredients. Toss in 2 cups of all-purpose flour, 1 cup of finely chopped pecans, 1 teaspoon of vanilla extract, and 1/4 teaspoon of salt. Mix everything together until just combined. Be careful not to overmix—this dough should be soft and a tad crumbly, which is perfect for shaping those cookies!
Step 4: Shape the Cookies
With the dough ready, it’s time to shape your cookies! Take small portions of dough and roll them into balls, about 1 inch in diameter. Place them on a baking sheet lined with parchment paper. Make sure to leave a little space between each ball so they have room to spread while baking.
Step 5: Bake the Cookies
Pop the baking sheet into your preheated oven and let these delicious bites bake for about 15-20 minutes. You’ll know they’re done when they’re lightly golden on the bottom. Just a heads up—don’t overbake! You want them to stay soft and melt-in-your-mouth perfect.
Step 6: Coat in Powdered Sugar
Once they’re out of the oven, let the cookies cool on the baking sheet for a few minutes. Then, while they’re still warm, roll them in a generous amount of additional powdered sugar. This is where the magic happens! Let them cool completely on a wire rack, and they’ll be ready to enjoy. Trust me, that powdered sugar coating is the crowning glory of these cookies!
Tips for Success
Alright, friends, let’s make sure your *Mexican wedding cookies* turn out absolutely perfect! Here are my top tips that I’ve picked up along the way:
- Room Temperature Butter: Be sure your butter is softened to room temperature before you start. This will make it much easier to cream with the sugar, giving you that light and fluffy texture we’re aiming for.
- Don’t Skip the Cooling Step: I know it’s tempting to dive right into that powdered sugar coating, but let your cookies cool slightly on the baking sheet first. This helps them firm up a bit, making them easier to handle and less likely to crumble when you roll them in sugar.
- Measure Your Ingredients Carefully: Baking is a science, so being precise with your measurements is key! Use a kitchen scale if you have one for the most accurate flour and butter measurements.
- Experiment with Nuts: While I love pecans, feel free to swap them out for walnuts or even almonds if you prefer. Each nut brings a slightly different flavor that can make your cookies uniquely yours!
- Add a Pinch of Spice: For a little extra flair, consider adding a pinch of cinnamon or nutmeg to the dough. It adds a warm, cozy flavor that pairs beautifully with the buttery cookies.
- Store Them Right: Keep your cookies in an airtight container to maintain their freshness. They’re best enjoyed within a week, but trust me, they won’t last that long!
With these tips in hand, you’re all set to make the most delectable *Mexican wedding cookies*! Happy baking!
Storage & Reheating Instructions
Once you’ve baked and coated your delightful *Mexican wedding cookies*, you’ll want to store them properly to keep all that buttery goodness intact. Just grab an airtight container and layer your cookies gently inside. They’ll stay fresh for up to a week—if they last that long, of course! I mean, who can resist these little bites of joy?
If you happen to have any leftovers (which I seriously doubt), make sure to keep them in a cool, dry place. Avoid stacking them too high to prevent smashing that lovely powdered sugar coating.
Now, if you want to enjoy them warm again, you can pop them in the microwave for about 5-10 seconds. Just be careful not to overdo it—nobody wants a melted powdered sugar disaster! You can also place them in a preheated oven at 300°F (150°C) for about 5 minutes. This will bring back that fresh-from-the-oven taste and aroma. Trust me, your kitchen will smell amazing, and you’ll be tempted to dive right back in!
Nutritional Information
Now, I know you’re curious about the nutritional side of these scrumptious *Mexican wedding cookies*! Here’s an estimated breakdown per cookie, so you can enjoy them guilt-free (or at least with a little less guilt!). Keep in mind these values are estimates and can vary based on your specific ingredients and portion sizes:
- Calories: 120
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Cholesterol: 20mg
- Sodium: 50mg
- Carbohydrates: 12g
- Fiber: 1g
- Sugar: 5g
- Protein: 2g
So there you have it! These little treats are a delightful balance of flavors and textures, and now you can enjoy them knowing just what you’re indulging in. Happy baking and happy munching!
FAQ About Mexican Wedding Cookies
Got questions about *Mexican wedding cookies*? Don’t worry, I’ve got you covered! Here are some common queries I’ve come across, along with my answers to help you navigate your cookie-making adventure:
Can I substitute the nuts?
Absolutely! While I adore the flavor of pecans, you can swap them out for walnuts, almonds, or even hazelnuts. Each nut brings its own unique twist to these cookies, so feel free to experiment!
What if I don’t have powdered sugar?
No problem! If you find yourself out of powdered sugar, you can make your own by blending granulated sugar in a blender or food processor until it’s fine and fluffy. Just be sure to let it cool down before rolling your cookies in it!
Can I make these cookies gluten-free?
Yes, you can! Just substitute the all-purpose flour with a gluten-free flour blend. I recommend using one that includes xanthan gum to help with the texture. Your cookies will still be delicious!
How should I store these cookies?
Keep your cookies in an airtight container to maintain their freshness. They’ll stay good for about a week—if they last that long! You can also layer them with parchment paper to prevent sticking.
Can I freeze the dough?
Definitely! You can freeze the unbaked cookie dough for up to three months. Just shape the dough into balls, freeze them on a baking sheet until solid, then transfer them to a freezer bag. When you’re ready to bake, just pop them in the oven straight from the freezer; you might need to add a minute or two to the baking time.
What’s the best way to add flavor variations?
You can play with flavors by adding a splash of almond extract or a pinch of cinnamon to the dough for a little extra warmth. You might even try rolling them in a blend of powdered sugar and cocoa powder for a chocolatey twist!
Can I use a mixer instead of mixing by hand?
Of course! A hand mixer or stand mixer is perfect for creaming the butter and sugar together. Just be sure not to overmix once you add the flour, as we want to keep that lovely crumbly texture!
With these answers in hand, you’re all set to tackle any baking challenge that comes your way. Happy baking and enjoy those delightful *Mexican wedding cookies*!
Why You’ll Love This Recipe
- Quick Preparation: You can whip up these *Mexican wedding cookies* in no time, with just 15 minutes of prep and only 20 minutes of baking!
- Delightful Flavor: The combination of buttery goodness and crunchy pecans, all wrapped in that sweet powdered sugar, is simply irresistible.
- Crowd-Pleaser: These cookies are always a hit at gatherings! Friends and family will be begging for the recipe, trust me!
- Versatile Ingredients: With simple ingredients that you probably already have in your pantry, you can make these cookies any time you want a sweet treat.
- Customizable: Feel free to experiment with different nuts or spices to make the recipe your own—every batch can be a delightful surprise!
- Perfect for Any Occasion: Whether it’s a holiday celebration or a casual get-together, these cookies fit right in and add a touch of sweetness to any event.
- Beautiful Presentation: Those snowy powdered sugar-coated cookies are not only delicious but also look stunning on any dessert platter!
Mexican Wedding Cookies: 7 Reasons to Love This Recipe
- Temps Total: 35 minutes
- Rendement: 24 cookies 1x
- Alimentation: Végétarien
Description
Mexican wedding cookies are delicious, buttery treats coated in powdered sugar.
Ingrédients
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 2 cups all-purpose flour
- 1 cup finely chopped pecans
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- Additional powdered sugar for coating
Instructions
- Preheat oven to 350°F (175°C).
- In a bowl, cream together the butter and powdered sugar.
- Add in flour, pecans, vanilla, and salt. Mix until combined.
- Shape dough into small balls and place on a baking sheet.
- Bake for 15-20 minutes or until lightly golden.
- Let cool slightly, then roll in powdered sugar.
- Allow to cool completely before serving.
Notes
- Store in an airtight container for up to a week.
- Feel free to substitute pecans with walnuts.
- For a festive touch, add a pinch of cinnamon to the dough.
- Temps De Préparation: 15 minutes
- Temps De Cuisson: 20 minutes
- Catégorie: Dessert
- Méthode: Baking
- Cuisine: Mexican
La Nutrition
- Taille D'Une Portion: 1 cookie
- Calories: 120
- Sucre: 5g
- De Sodium: 50mg
- La graisse: 8g
- Graisses Saturées: 4g
- Les Graisses Insaturées: 3g
- Les Gras Trans: 0g
- Les hydrates de carbone: 12g
- La fibre: 1g
- La protéine: 2g
- Le taux de cholestérol: 20mg
Mots-clés: mexican wedding cookies
