Mexican Wedding Cookies were on my 2012 Christmas Baking Madness list because it’s a recipe I make every Christmas! These are sometimes called Snowballs. They are sweet, tiny balls dredged in powdered sugar. They disintegrate in your mouth and go great with coffee!
Printable Recipe: Mexican Wedding Cookies
1 cup unsalted butter, softened at room-temp
1/2 cup powdered sugar
1 teaspoon vanilla extract
1 – 3/4 cup flour
1 cup pecans
1.5 cups powdered sugar (divided into 2 medium plastic containers with lids)
Preheat oven to 275F. Cover cookie sheets with parchment paper.
Using a food processor, mince pecans into tiny pieces. Using an electric mixer, cream the butter and sugar at low speed until smooth and well combined. Beat in vanilla. Gradually beat flour into the mix. Fold pecans into the mix with a spatula. Roll approximately one teaspoon of dough into a ball (use flour on your hands if necessary). Add 3/4 cups of powdered sugar into 2 different bowls that have tight fitting lids (total of 1.5 cups).
Place dough balls onto prepared cookie sheet. Bake for 30-35 minutes.
When cool enough to transfer (but still warm), gently place cookies into the powdered sugar containers. Place lid on container and gently turn and roll the plastic dish until cookies are well covered in powdered sugar.
Store cookies in the same powdered sugar plastic containers. Before removing cookies from container, gently roll and turn plastic dish again.