There’s something irresistible about Mexican Wedding cookies. I can't help but reach for them whenever they appear on a cookie platter.
Mexican Wedding Cookies
By the way, I’ve always been rather confused by the difference between Mexican Wedding cookies and Russian Tea Cakes. Apparently most of the Internet is too!
Mexican Wedding Cakes or Russian Tea Cakes?
Freezing the dough: Freeze Mexican wedding cookie dough for up to 1 month. Form the dough into a big disk, wrap it in plastic wrap, and then place it in a zip-top freezer bag.
How to Freeze Mexican Wedding Cookies for Later
Freezing the dough in cookie-ready balls: You can also roll the dough into balls (do not roll the balls into powdered sugar), and place the balls on a baking sheet in the freezer until they are just frozen through.
How to Freeze Mexican Wedding Cookies for Later
Freezing the baked cookies: Freeze the cookies in a zip-top freezer bag for up to 3 months. When you defrost them, the powdered sugar may dissolve a little bit. We suggest removing the cookies from the bag and defrosting them on a wire rack.
How to Freeze Mexican Wedding Cookies for Later
For the cookie dough:
– 1 cup (115g) pecan pieces
– 1 cup (225g or 2 sticks) unsalted butter at room temperature
– 3/4 cup (85g) powdered sugar, sifted
Ingredients
– 2 teaspoons vanilla extract
– 2 cups (280g) all-purpose flour
– 1/2 teaspoon kosher salt
To roll the cookies:
– 1 1/4 cup (145g) powdered sugar
Ingredients
Toast the nuts on the stovetop:
Place the nuts in a medium skillet and place over medium heat. Toast the nuts, stirring frequently, until they darken slightly and smell fragrant and nutty, about 5 minutes.
Remove the pan from heat and let the nuts cool in the pan.
Method
Crush the nuts:
Once the toasted nuts are warm to the touch, but not hot, pour them into a quart-size sealable freezer bag. Seal the bag, and then use a rolling pin to roll and crush the nuts until they are crushed into a chunky powder. Set aside until needed.
Method
Mix the butter and sugar:
Place the butter and 3/4 cup powdered sugar in the bowl of stand mixer fitted with a paddle attachment.
Method
Beat together on medium speed until the sugar is absorbed into the butter and the buttery paste clings to the side of the bowl. Add the vanilla and beat for an additional 30 seconds to incorporate.
Method
Add the flour and salt:
Mix on low speed. As the dry ingredients start to absorb into the butter-sugar mixture, you can increase the speed back to medium. Once all the flour is mixed in and a dough has formed, stop the mixer.
Method
Add the crushed nuts:
Mix on low speed to incorporate.
Method
Chill the dough:
Scrape the dough onto a piece of plastic wrap and flatten into a disk about 1-inch thick. Wrap tightly with the plastic wrap and place in the refrigerator for at least 1 hour or until the dough is firm.
Method
Preheat the oven and prepare the baking sheets:
About 10 minutes before you're ready to bake, preheat the oven to 350°F.
Line 2 baking sheet with parchment paper or a silicon baking mat.
Method
Roll the cookies:
Place the 1 1/4 cups of powdered sugar for coating the cookies into a shallow bowl. Remove the chilled dough out of the refrigerator and form into 1-inch balls of dough.
Method
Bake:
Bake for 17 to 19 minutes or until the cookies start to brown slightly on top and are golden brown on the bottoms. Let the cookies cool on the baking sheet for 10 minutes after baking.
Method
While the cookies are still warm, roll each cookie in the powdered sugar again:
Return the cookies to the cooling rack and let cool completely before serving.
Method
Store at room temperature in an airtight container. They will keep well for at least a week.
Method
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