Mexican Wedding Cookies

Mexican Wedding Cookies

I was in Whole Foods the other day and found a container of these "powdered-sugar-ball-like-cookies", and was immediately reminded of my childhood. I remember my mom making these cookies one time. So I bought them. And, I liked them. However, staying true to the Whole Foods motto ("great food at an even greater cost"), I decided that I could definitely make them cheaper than 5 dollars per dozen.   (I sure don't remember them being called "Mexican Cookies" though. Maybe that's just what they call them in Arizona?)

Here is a really easy, 5 ingredient recipe. I used walnuts instead of pecans. They will still be soft when they come out of the oven, but don't worry, after a few minutes, they will harden up like they are supposed to. And yes, you do have to wait to roll them in powdered sugar, or if not, the powdered sugar will melt and turn into a pasty-like consistency. (Recipe courtesy of Kraft Foods.)

What You Need

1 cup (2 sticks) butter, softened

1 cup powdered sugar, divided

1 tsp.vanilla

2 cups flour

1 cup finely chopped pecans (or walnuts) (I placed them in a ziplock bag, and crushed them with a mallet)

Make It

PREHEAT oven to 350°F. Beat butter, 1/2 cup of the powdered sugar and the vanilla in large bowl with electric mixer on medium speed until light and fluffy. Gradually add flour and pecans, beating on low speed after each addition until well blended. 

SHAPE dough into 1-inch balls. Place, 1-1/2 inches apart, on ungreased baking sheets. (I placed cookies on my silpat, and then on 2 cookie sheets, for more secure baking. I find that when you use 2 cookie sheets stacked on each other, the bottoms don't burn as easily. Of course, it could just be my oven!)


BAKE 14 to 15 min. or until bottoms of cookies are lightly browned. Cool 5 min. on baking sheets. Roll warm cookies in remaining 1/2 cup powdered sugar until evenly coated; place on wire racks. Cool completely. Store in tightly covered container at room temperature.