Description
These Mexican Wedding Cookies are rich with browned butter and ground pecans, coated in a generous layer of powdered sugar, perfect for indulging or gifting.
Ingredients
Units
Scale
- 1 cup plain flour
- 1/2 cup pecans
- 1 cup unsalted butter
- 1 cup powdered sugar
- A pinch of salt
- 1/2 teaspoon vanilla extract
Instructions
- Melt the butter in a saucepan over medium heat until it turns a dark brown color, about 5-7 minutes. Be sure to stir occasionally to prevent burning. Once browned, strain the butter through a fine mesh sieve to remove any solids and let it cool to room temperature.
- In a food processor, grind the pecans with 1/2 cup of the powdered sugar until they are finely ground.
- In a mixing bowl, cream the cooled brown butter with the remaining 1/2 cup of powdered sugar until the mixture is smooth and slightly soupy.
- Add the ground pecan mixture, flour, salt, and vanilla extract to the creamed butter. Mix until a dough forms.
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Roll the dough into 1-inch balls and place them on the prepared baking sheet, spacing them about 1 inch apart.
- Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden.
- Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- Once cooled, roll the cookies in additional powdered sugar to coat them completely.
Notes
Browning the butter enhances the nutty flavor of the cookies. Strain the butter after browning to ensure a smooth texture. These cookies are perfect for holiday gifts or as a treat with afternoon tea. Store in an airtight container for up to a week.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 5
- Sodium: 20
- Fat: 9
- Carbohydrates: 10
- Fiber: 1
- Protein: 1
- Cholesterol: 20