Dottie's Mexican Wedding Cookies
Submitted by gail roman
Buttery, melt-on-your-tongue Mexican wedding cookies rolled in powdered sugar with crunchy pecans and vanilla. Only 6 ingredients and 30 minutes from bowl to cookie tray.
YIELD
2 dozenPREP
15 minCOOK
12 minREADY
30 minThese little snowball cookies crumble the second they hit your tongue, leaving behind a wave of butter, toasted pecans, and vanilla that makes you immediately reach for another.
The dough is dead simple: butter creamed with powdered sugar, flour, salt, vanilla, and a generous cup of chopped pecans. No eggs, no leavening, nothing complicated. Roll them into teaspoon-sized balls and bake until the bottoms turn golden.
The key ritual? Rolling them in powdered sugar while they’re still warm from the oven so the sugar sticks and forms that signature snowy coating. These are a staple at holiday cookie exchanges, baby showers, and any gathering where a platter of something sweet needs to disappear fast.
Kitchen Tips
- Roll in powdered sugar twice for the thickest, prettiest coating: once while warm, once after cooling
- Toast the pecans in a dry skillet for a few minutes before chopping to intensify their nutty flavor
- Keep the dough balls small and uniform so they bake evenly; a cookie scoop helps
- Store in a single layer between sheets of wax paper to keep the sugar coating intact
Ingredients
Directions
Heat oven to 350℉ (180℃).
Cream butter and sugar until smooth in mixer bowl.
Add flour, salt and vanilla and mix until blended.
Mix in nuts.
Roll teaspoon-size pieces of dough in a ball and put onto an ungreased cookie sheet.
Bake until light golden, 10 to 12 minutes.
The cookie bottoms should be golden brown.
Roll cookies in confectioners’ sugar immediately after baking.
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