Mexican Wedding Cake Cookies are one of the most popular cookies that I make every Christmas. They’re little morsels of buttery deliciousness studded with pecans and covered in powdered sugar!
What’s your favorite cookie?
My Christmas gift giving amounts to decorative tins filled with cookies. The decorative tin boxes are a little more expensive than some cheaper containers like cardboard, but they keep the cookies fresher during transport. The closer you get to Christmas the longer shipping takes, in addition you don’t want your cookies arriving dried out and stale.
They are very popular gifts and everyone always wants more cookies! I always ask my family and friends, “What was your favorite cookie?” (I like to know so I can be sure to personalize the gift each year). The answer is typically the Gingerbread Cookies or Mexican Wedding Cake Cookies! I don’t dare ask what there second favorite cookie is, because if I did I would never stop baking.
Many cultures make a cookie that is similar to the Mexican Wedding Cake Cookies
Many people grew up eating Mexican Wedding Cake Cookies. Some people know them as Russian Tea Cakes, Crescent Cookies, or Greek Wedding Cookies. They are all similar cookies (delicious), but there are slight variations. Some have different types of nuts, then again some have no nuts. Some of them even have a splash of liquor in them, but all are buttery and covered in powdered sugar.
When I give these cookies as gifts, not only do my family and friends love them, but they also bring back a wonderful memory of when they used to eat them. I don’t know how many people have said to me, “Oh my I love these cookies, my mom or aunt or grandma used to make these, but I haven’t had them in years”! It’s always great to bring smile to someone’s face, just by giving cookies and invariably evoking a special memory.
Mexican Wedding Cake Cookies
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minutesMexican Wedding Cake Cookies are little morsels of buttery deliciousness studded with pecans and covered in powdered sugar!
Ingredients
1 cup unsalted butter (2 sticks) , at room temperature
1/2 cup powdered sugar, plus 1 extra cup for rolling
1 tsp vanilla extract
2 1/4 cup flour
1/4 tsp salt
1/4 cup pecans, chopped
Directions
- Preheat the oven to 400F. Combine the flour, salt and ground pecans in a medium bowl.
- Put the butter, sugar and vanilla extract in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-high speed until light and fluffy, about 3 minutes. Scrape down the side of the bowl, as necessary. Reduce the mixer speed to low, and gradually add the flour mixture until just combined.
- Roll into small balls and place 1 inch apart on baking sheet lined with a silpat silicone liner or parchment paper. Bake approximately 10-12 minutes, until set but not brown. Do not over bake or they will become very dry.
- Let cool for about 3 minutes on the baking sheets. Then roll in the powdered sugar (while the cookies are still warm). Cool. Roll in powdered sugar again.
