Mexican Wedding Cookies
A recipe for Mexican Wedding Cookies (also know as snowball cookies), a buttery, melt-in-your-mouth cookie rolled in powdered sugar.
Servings: 16
Calories: 320kcal
Ingredients
- 2 cups all-purpose flour
- 1 ¼ teaspoon fine sea salt
- 1 cup unsalted butter room temperature (do NOT use salted butter)
- ½ cup granulated sugar
- 1 teaspoon pure vanilla extract
- 1 cup ground pecans
- 1 ½ cup confectioners (powdered) sugar
Instructions
- Preheat the oven to 325° and have ready a baking sheet lined with either parchment paper or a silicone baking mat.
- In a medium-sized mixing bowl, whisk together flour and sea salt. Set aside until ready to use.
- Add the butter and sugar to the bowl of a stand mixer fitted with a paddle attachment. If you do not have a stand mixer, use a large mixing bowl and a handheld mixer. Beat on medium-high speed until well-combined. Add the vanilla and mix once more.
- Turn the mixer down to low, and slowly incorporate the flour mixture, followed by the ground pecans.
- Scoop dough a tablespoon at a time, form it into a round, and place dough balls on baking sheet about 1 ½" apart. Bake for 15 minutes, and transfer to a wire rack to completely cool.
- Place the powdered sugar in a gallon-sized zip top bag. Add about a dozen cookies to the bag at a time, and gently toss to coat. Serve and enjoy.
Video
Notes
Makes 36-40 cookies.
Do NOT substitute salted butter for this recipe!
Nutrition
Calories: 320kcal | Carbohydrates: 40g | Protein: 3g | Fat: 16g | Saturated Fat: 7g | Cholesterol: 30mg | Sodium: 184mg | Potassium: 60mg | Fiber: 1g | Sugar: 17g | Vitamin A: 360IU | Vitamin C: 0.1mg | Calcium: 12mg | Iron: 1.5mg