These Mexican Wedding Cookies have been a traditional Christmas cookie since they resemble mini snowballs. The soft rich butter melt in your mouth cookie are filled with either chopped walnuts or pecans for a yummy nutty flavour and texture.
I have to admit between the walnut crescents and these wedding cookies, I can’t stop eating them. There ingredients are similar, simple and yet they have this rich buttery flavour and they melt in your mouth with each bite. These lovely snow ball cookies or sometimes referred to wedding cookies dress-up a cookie platter that adds that festive appeal.
This super easy recipe only takes 6 ingredients:
- unsalted butter
- powdered (confectioners’) sugar
- all-purpose flour
- nuts- either walnuts or pecans
- pure vanilla extract
- salt
Suggestions when making these Wedding Cookies:
Butter: set 1 cup of butter at room temperature for about 20-30 minutes, long enough so it softens. It will be easier to beat with either a hand held mixer or stand mixer to achieve the light fluffy texture you want in this recipe once the sugar is added. It isn’t necessary to melt the butter for this recipe.
(Confectioners’) Powdered Sugar: I am only adding 1/4 cup to this recipe. By coating the cookies with powdered sugar, it does add enough sweetness to the cookie.
Nuts: either pecans or walnuts are a perfect choice with this recipe. You can use a nut grinder or food processor to chop your nuts. I like to chop the nuts not too fine, as I like to have some crunch to give this cookie some texture.
Vanilla extract: gives this cookie a delicious flavour of vanilla and it enhances the flavours of the other ingredients as well.
Salt: will also help to bring the flavours together and will enhance the sweetness to this recipe.
Wedding Cookies
Ingredients
- 1 cup unsalted butter, softened
- 1/4 cup powdered sugar
- 2 cups organic all-purpose flour
- 1 cup pecan/walnuts, chopped
- 1 tsp pure vanilla extract
- 1/4 tsp salt
- 1/2 cup confectioners' (icing) sugar, sifted for rolling
Instructions
- Preheat to 350°F. Line a baking sheet with parchment paper and set aside.
- Cream together butter and powdered sugar until light and fluffy, stir in vanilla. Add flour and salt to butter mixture. Then stir in chopped nuts. If dough is too soft, chill for about 30 minutes.
- Form dough into 1 inch balls, place on baking sheet. Bake for 12-15 minutes or just until the cookies start to turn light golden in colour. Remove from oven, and place baking sheet on cooling rack. After about 5 minutes, while the cookies are still warm, NOT hot, begin rolling into the powdered sugar until evenly coated. Roll cookies again once they are cooled completely.
- Store in an air tight container at room temperature for about week. As well, store them in a freezer up to 1-2 months in a air-tight container separated with wax paper.
Nutrition
How to make these cookies:
Once the cookie dough is mixed, start forming into 1 inch balls, and place them on the cookie sheet lined with parchment paper. Bake at 350 degrees Fahrenheit for 12-15 minutes, just long enough that they turn a light golden in colour. I will often carefully lift the cookie to check the bottoms, and once they are golden and are firm, they are baked.
Once the cookies are removed from the oven and sat for about 5 minutes or so, long enough that they are NOT hot, but still warm, begin rolling them in the powdered sugar. Once they have cooled completely and just before you are ready to store them, roll them again in the powdered sugar to give them the final coating.
I had lots of walnuts on hand, so I decided to used them for this recipe. The taste of walnuts tend to offer a mild nut flavour where pecans tend to be rich and sweet in flavour. I used a food processor to chop the walnuts, and just long enough so they still had a crunch.
These Wedding Cookies are super easy to make and are so yummy! They are a lovely cookie and are perfect for the holiday season. Enjoy!
