Mexican Wedding Cookie Recipe

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Mexican wedding cookies

Mexican wedding cookies are my all-time favorite. Every year my friend Kereese and her mom make dozens and dozens of these little bite-size balls for Christmas. Her family calls them ‘snowballs’, and I’ve also heard of another alias:  Russian tea cookies. To me, they’re Mexican wedding cookies, but I could be biased since I’m half-Mexican from my father’s side. I love these cookies so much that I had to have them for my wedding and Kereese’s mom painstakingly agreed to make 300 of them to be placed into a cookie jar for my wedding cookie table. Before we even took off on our honeymoon the next morning, I managed to stuff my belly full of them. I was in a major cookie comatose on our flight to Barcelona.

A year and a half has passed since then and I hadn’t seen them until Kereese brought over a small tin full of them, AND, our friends Mike and Miwa brought a whole batch over Christmas day. I guess it’s feast or famine with these little bites. I think I ate more of those cookies than I did real food. Seriously. I’m almost ashamed of myself. Almost. Now I have the recipe to make them any time of the year, which could be dangerous. I didn’t want to ruin perfection, so I tried to stick to the recipe completely, (a first for me) except for a minor adjustment to the flour. I cut the flour with whole wheat pastry flour, and honestly did not taste the difference!

The moral of this story is:  please make these cookies. Thank you.

Pulse pecans in a food processor or blender.

Pulse pecans in a food processor or blender.

After dough is all mixed up, shape it into a large ball, cover with plastic wrap and refridgerate for 10 minutes.

After dough is all mixed up, shape it into a large ball, cover with plastic wrap and refrigerate for 1 hour, or until firm.

Roll a tablespoon amount of dough into a ball and gently press in down, making a semi-flattened

Roll a tablespoon amount of dough into a ball and gently press it down, making a semi-flattened ball.

You can make these bigger or smaller, they melt in your mouth either way.

You can make these bigger or smaller, they melt in your mouth either way.

Ingredients : recipe adapted from our friend Miwa (Thank you!!!!!)

  • 1 cup pecan pieces or halves
  • 1 cup butter, softened
  • 2 cups powdered sugar, divided
  • 2 cups all-purpose flour, divided (I used half whole wheat pastry flour, and half regular all-purpose flour)
  • 2 teaspoons vanilla
  • 1/8 teaspoon salt

Directions

Place pecans in food processor. Process using on/off pulsing action until pecans are ground, but not pasty. Beat butter and 1/2 cup powdered sugar in large bowl with electric mixer at medium speed until light and fluffy. Gradually add 1 cup flour, vanilla, and salt. Beat at low speed until well blended. Stir in remaining 1 cup flour and ground nuts with spoon. Shape dough into a large ball, wrap it in plastic wrap and refrigerate 1 hour, or until firm.

Preheat oven to 350 degrees. Shape tablespoons of dough into 1-inch balls. Place 1 inch apart on ungreased cookie sheets. Bake 12 to 15 minutes or until pale golden brown. Let cookies stand on cookie sheets 2 minutes. Meanwhile, place 1 cup powdered sugar in 13×9 (inches) glass dish. Transfer hot cookies to powdered sugar. Roll cookies in powdered sugar, coating well. Let cookies cool in sugar. Sift remaining 1/2 cup powdered sugar over sugar-coated cookies before serving. Store tightly covered at room temperature or freeze up to 1 month.

Makes about 48 cookies, depending on size.

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