Mexican Wedding Cakes
- 20m Prep Time
- 15m Cook Time
- 35m Ready In
About sixty 1 ¼-inch cookies Preheat the oven to 350°F. Grease or line 2 baking sheets or cookie sheets with parchment paper.
Ingredients
- 2 sticks (8 oz or 230g) unsalted butter, softened
- ½ cup (50g) powdered sugar
- 2 teaspoons vanilla
- ¼ teaspoon salt
- 1 cup pecans, toasted cooled, and finely ground in a food processor
- 2 cups (250g) all-purpose flour
- ¾ cup powdered sugar
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 2 sticks (8 oz or 230g) unsalted butter, softened
- ½ cup (50g) powdered sugar
- 2 teaspoons vanilla
- ¼ teaspoon salt
- 1 cup pecans, toasted cooled, and finely ground in a food processor
- 2 cups (250g) all-purpose flour
- ¾ cup powdered sugar
Let's Cook
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Step 1.
Beat in a large bowl, or in a stand mixer with the paddle attachment, until well blended: 2 sticks (8 oz or 230g) unsalted butter, softened; ½ cup (50g) powdered sugar; 2 teaspoons vanilla; ¼ teaspoon salt
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Step 2.
Stir in: 1 cup pecans, toasted cooled, and finely ground in a food processor
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Step 3.
Stir in until well blended: 2 cups (250g) all-purpose flour
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Step 4.
Shape into 1-inch balls and arrange about 1 ¼ inches apart on the prepared baking sheets. Bake until the cookies are lightly browned, 12 to 15 minutes, switching oven racks and rotating the sheets halfway through. Let cool on the sheets for 2 to 3 minutes, then transfer to a wire rack to cool completely. Roll the cooled cookies in: ¾ cup powdered sugar