Authentic Mexican Wedding Cookies

Authentic Mexican Wedding Cookies

Forget going out to eat or ordering takeout every time you crave Mexican food. Try making Authentic Mexican Wedding Cookies at home. One serving contains 87 calories, 1g of protein, and 5g of fat. For 14 cents per serving, you get a dessert that serves 48. It will be a hit at your Wedding event. From preparation to the plate, this recipe takes roughly 45 minutes. 8 people have made this recipe and would make it again. A mixture of all purpose flour, ground cinnamon, vanillan extract, and a handful of other ingredients are all it takes to make this recipe so flavorful. It is a good option if you're following a lacto ovo vegetarian diet. It is brought to you by Foodista. All things considered, we decided this recipe deserves a spoonacular score of 9%. This score is very bad (but still fixable). Users who liked this recipe also liked Mexican Wedding Cookies, Mexican Wedding Cookies, and Mexican Wedding Cookies.

Ingredients

You need the ingredients below to cook it

  • butter

    butter

    butter, room temperature

    2 sticks

  • powdered sugar

    powdered sugar

    powdered sugar

    240 grams

  • vanilla extract

    vanilla extract

    vanilla extract

    2 teaspoons

  • all purpose flour

    all purpose flour

    all purpose flour

    250 grams

  • pecans

    pecans

    pecans, toasted, coarsely ground

    99 grams

  • ground cinnamon

    ground cinnamon

    ground cinnamon

    0.125 teaspoons

Instructions

Let's follow the instructions for cooking it

Beat butter in large bowl in an electric mixer until light and fluffy. Add 1/2 cup powdered sugar and vanilla; beat until well blended. Beat in flour, then pecans. Divide dough in half; form each half into ball. Wrap in plastic and chill for about 30 minutes. Preheat oven to 350F. Whisk remaining 1 1/2 cups powdered sugar and cinnamon in pie dish to blend. Set cinnamon sugar aside. Working with half of chilled dough, roll dough by 2 teaspoonfuls between palms into balls. Arrange balls on heavy large baking sheet, spacing 1/2 inch apart. Bake cookies for 18 minutes or until golden brown on bottom and just pale golden on top. Cool cookies 5 minutes on baking sheet. Gently toss warm cookies in cinnamon sugar to coat completely. Transfer coated cookies to rack and cool completely. Repeat with other half of the dough. Sift remaining cinnamon sugar over cookies and serve.