Whether you call them Mexican Wedding Cookies, Russian Tea Cakes, or just think they look like snowballs – these cookies are a delightfully easy holiday treat.
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I look forward to baking an assortment of cookies for the holidays. It’s a family tradition. Every year my mom and I spend days making dozens of cookies. The array of different cookies include rainbow cookies (or Italian flag cookies), rugelach, holiday spritz cookies, and of course, Mexican Wedding Cookies. To me, they’re quite festive and look like snowballs since they are dipped in powdered sugar prior to enjoying them.
I find spending a few days like this relaxing and fun – perhaps I’ll throw on a favorite podcast (check out my post on these here), but let’s face it – baking is work. Especially baking cookies – if you don’t watch them, they can burn easily. That’s why I think Mexican Wedding Cookies are the perfect place to dive into holiday cookie baking. Even the most novice of bakers will be able to handle them. These are probably one of my favorite cookies we make (up there with rugelach and rainbow cookies – which are far more labor intensive).
While I’m posting this a tad late in the holiday season, there’s still time to enjoy them – especially if you need to bring a dessert to a New Year’s gathering. Baking is also the perfect activity for the frigid January and February months. As an aside, one of my goals for 2019 is to content plan a bit better and have articles prepped for the blog well in advance of when I need them. But, without further ado, here is the recipe.
- 2 cups (4 sticks in the US) butter, softened
- 2 tsp pure vanilla extract
- 4.5 cups all-purpose flour
- 1 cup pecans, chopped finely
- .5 tsp salt
- 1 cup powdered sugar, for dough
- 1 cup additional powdered sugar, for dusting - use more or less depending on taste
Pre-heat oven to 400 degrees Fahrenheit.
In a large mixing bowl, mix together 1 cup of the powdered sugar, the butter, and pure vanilla extract. If you have an electric mixer (this is easiest), use the paddle attachment and mix at medium speed.
Add in the flour, nuts, and salt. Mix until the dough holds together.
Shape dough into 1 inch balls - I like to use a tablespoon or OXO's small cookie scoop to get me started and then roll the dough into balls with my hand. Place the balls about 1 inch apart on an ungreased cookie sheet. I like to use parchment as the clean up is much easier if you do.
Bake for 10 to 12 minutes, or until set, but not brown. Remember - everyone's oven is a bit different so monitor carefully.
Roll into the additional powdered sugar while the cookies are still warm and then let cool completely on a wire baking rack.
After the cookies have cooled, roll them into the powdered sugar once again.
Optional: If you are serving these to guests, put them in a chic little tasting cup as shown in the photo above. I got these on one of my favorite home decor sites - One Kings Lane. They were practically a steal at $17.50 for 6 of them.
I like pecans most in this recipe, but walnuts could also work well if you don't like pecans. I hope you all enjoy!
Do you have a favorite holiday cookie to bake? Tell me in the comments – I would love to know!