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 (240 ml) plain flour
- 1/2 cup (120 ml) pecans
- 1 cup (225 g) unsalted butter
- 1 cup (240 ml) powdered sugar
- A pinch of salt
- 1/2 tsp 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