If you've never had Mexican Wedding Cookies, I'd venture to say you are one of the few. They've been a longtime, family-favorite for years but I've never actually made them. So this holiday season I've decided to give them a try, but not before giving them a pre-test run.
Originally, I went online and did a search for this buttery recipe. Apparently, these cookies have many different names: Russian Tea Cakes, Russian Wedding Cookies, Sugar Butter Balls, Polvorones, Pecan Petites, Snowballs, Egyptian Feast Cookies, Nut Butter Balls, Norwegian Snowballs, Kourambie, Walnut Delights, Holiday Nuggets, Swedish Heirloom Cookies, these melt-in-your-mouth cookies are known by different names around the world but for me they will always be Mexican Wedding Cookies.
If you’ve never had them before, they are similar to a shortbread but not as dry and crumbly. They're tender and buttery and literally melt-in-your-mouth. The flavor from the toasted pecans along with the sweetness of the powdered sugar is undeniable. You can have a batch whipped up in literally minutes. They almost take longer to bake than they do to make, but my gosh so worth it and just perfect for the holidays.
Here's what you need:
2 cups unsalted butter, softened
1 teaspoon pure vanilla extract
4 cups all-purpose flour
1 cup finely chopped pecans
1½ cups powdered sugar
Personal note: I ran out of chopped pecans for my second batch, so I baked them without; I do not recommend this.
For some reason these cookies taste different without nuts. Do not skip any of the ingredients listed above.
Here's how you'll do it:
Cream together the butter and vanilla. Gradually add flour. Stir in the pecans; mix until fully incorporated. Refrigerate in plastic wrap for approximately 45 minutes. In the meantime, preheat oven to 350º. Place powdered sugar in a small bowl; set aside. Roll dough between palms of hands to achieve small 1" rounded balls. Place balls 1½ inches apart on prepared baking sheets. Bake in preheated oven until cookies are just beginning to brown, about 12 to 14 minutes.
Footnote: Refrigerate dough at least 1-hour. Roll cookies in powdered sugar as quick as they come out of the oven and again after they have completely cooled.