Exquisite Mexican Wedding Cookies Recipe

Mexican Wedding Cookies

Ingredients:

• 1 cup of unsalted butter
• 1/2 cup of powdered sugar
• 1/4 tsp of salt
• 2 tsp of vanilla extract
• 2 Tbsp of cornstarch
• 2 cups of all-purpose flour
• 1/2 cup of finely chopped Pecans
• 1 1/2 cups of powdered sugar

Directions:

Step 1: Begin by preheating the oven to 350°F (180°C). In the bowl of an electric stand mixer fitted with the paddle attachment, cream the butter on medium speed until it becomes creamy, approximately 20 seconds. Gradually blend in 1/2 cup of powdered sugar and salt. Mix in the vanilla extract.

Step 2: Sprinkle cornstarch evenly over the mixture to prevent clumping. With the mixer set on low speed, slowly incorporate the flour until just combined. Stir in the finely chopped Pecans.

Step 3: Using a tablespoon, scoop out the dough and roll it into balls. Place the balls on ungreased baking sheets and bake in the preheated oven for 13–15 minutes, or until the bottom edges are lightly golden. If there are issues with spreading, chilling the dough balls for one hour before baking can help.

Step 4: These cookies are best enjoyed when they have a dry texture, so be cautious not to underbake them. They are intended to have a melt-in-your-mouth quality while still being dry.

Step 5: After removing the cookies from the oven, allow them to cool for several minutes. While still warm, roll the cookies in the remaining 1 1/2 cups of powdered sugar, coating them evenly.

Step 6: Transfer the coated cookies to a wire rack to cool completely. Once cooled, roll them in powdered sugar once more, generously coating them for a thicker layer. Press the sugar gently into the cookies. Store the cookies in an airtight container to maintain freshness.