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Mexican Wedding Cookies

Mexican Wedding Cookies

June is traditionally wedding month. Celebrate (even if from afar) with Mexican Wedding Cookies.

June is traditionally wedding month. Celebrate (even if from afar) with Mexican Wedding Cookies.

Ingredients: 

1 cup (2 sticks) unsalted butter
½ cup powdered sugar
1 ¼ teaspoons vanilla
2 cups flour
½ teaspoon salt
1 cup pecans, finely chopped
1 cup powdered sugar
1 tsp. finely grated lime zest (optional)

Recipe directions: 

Preheat the oven to 325 degrees. Line two baking sheets with parchment paper.

In the bowl of a stand mixer fitted with the paddle, beat the butter, sugar and vanilla until fluffy. In a medium bowl, mix the flour, salt and pecans. With the mixer on low, add the dry ingredients to the butter mixture in three additions. Mix until everything is combined.

Using a medium-sized scoop or a spoon, scoop out enough dough to roll into a 1-inch ball. Roll all of the dough into balls, placing them about an inch apart on the baking sheets. Bake the cookies for 18-20 minutes, until they are just barely browned around the edges. Cool the cookies for 5 minutes or so. While they are cooling, put the cup of powdered sugar into a shallow bowl. Roll the warm cookies in the sugar, placing them on a rack to cool some more. When they are totally cool, at least 30 minutes, roll them in the powdered sugar again. Store the cookies in an airtight container or freeze.

If you want to add a little summer (or just some zing) to these cookies, add a teaspoon of finely grated lime zest when you beat the butter, sugar and vanilla.

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